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moroccan-citrus marinade

(5 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A fragrant blend of citrus zests, citrus juices and aromatic spices. Makes 1/2 cup - enough for 2 lbs. boneless or 4 lbs. bone-in chicken. Prep time does not include marinating time. Recipe from Eating Well Magazine.

(5 ratings)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For moroccan-citrus marinade

  • 2 Tbsp
    extra-virgin olive oil
  • 1 Tbsp
    grated orange zest
  • 1 Tbsp
    grated lemon zest
  • 2 Tbsp
    orange juice
  • 2 Tbsp
    lemon juice
  • 2
    cloves garlic, minced
  • 1 Tbsp
    ground cumin
  • 2 tsp
    ground coriander
  • 1 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground cardamom

How To Make moroccan-citrus marinade

  • 1
    Combine oil, orange zest, lemon zest, orange juice, lemon juice, garlic, cumin, coriander, salt, cinnamon and cardamom in a large bowl.
  • 2
    Add chicken to the marinade, tossing to coat well. If using skin-on chicken parts or a whole chicken, rub the marinade under the skin as well.
  • 3
    Cover and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the marinade, shaking off any excess marinade and let stand at room temperature for about 30 minutes before grilling.
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