Moroccan Chicken with Garlic Sauce

Moroccan Chicken with Garlic Sauce

4 servings

Moroccan Chicken

2 hr, 10 Prep Time

20 minCook Time

2 hr, 30 Total Time

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  • 1 bag Alexa regular or sweet potato fries
  • Garlic sauce:
  • 4 garlic cloves, finely chopped
    1/3 cup olive oil
    3 Tablespoons Primal Kitchen Avocado Oil Mayonnaise
  • Chicken:
  • 2 – 2 1/2 pounds bone-in chicken pieces (drumsticks, thighs, breasts)
    2 garlic cloves, chopped
    1/2 cup finely chopped chives or flat-leaf parsley
    2 teaspoons ground cumin
    2 teaspoons paprika
    1/4 teaspoon crushed red pepper flakes
    2 Tablespoons heat-safe oil (like coconut or avocado)
    1 teaspoon salt


To prepare the garlic sauce, crush the garlic and a pinch or two of salt with a mortar and pestle. If you don’t have one, place the garlic on a cutting board, sprinkle with salt, and mash it with the side of a wide chef’s knife. You’ll want to form a paste-like consistency. Transfer garlic to a small bowl and gradually whisk in the oil.
Whisk in the mayo gradually (very gradually) until mixture is emulsified. If you add it too fast the sauce will separate. If that happens just mix it well immediately before serving.
To prepare the chicken, place chicken pieces in a large bowl and add garlic, chives, cumin, paprika, pepper flakes, oil, and 1 teaspoon of salt. Toss it around until mixture is combined. Allow it to marinate, chilled, for at least 2 hours.
Preheat BBQ grill or grill pan to medium-high heat. Grill chicken until cooked through, turning every few minutes. Cooking time varies depending on the cut of chicken. Our drumsticks took about 20 minutes to cook. Juices should run clear and flesh should be firm to the touch.
At the same time, bake fries according to package directions.
Serve chicken with garlic sauce and fries.

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