Get ready to transform your weeknight dinner with this incredible Grilled Chicken Quarters with Ras el Hanout recipe. This Moroccan-inspired dish brings together aromatic spices and juicy chicken for a truly unforgettable meal. The exotic Ras el Hanout blend infuses the chicken with deep, complex flavors, while grilling creates a tender interior and perfectly crisp skin.
Why You’ll Love This Recipe
You’ll want to make these succulent chicken quarters again and again for so many reasons!
- Flavorful: Experience an aromatic, savory, and slightly spicy flavor profile from the unique Ras el Hanout spice blend.
- Juicy: Our method ensures your chicken quarters stay incredibly moist and tender on the inside.
- Easy: This recipe features a simple yogurt marinade and straightforward grilling steps, making it perfect for any home cook.
- Versatile: It’s ideal for a quick weeknight dinner, yet impressive enough to serve at your next backyard gathering.
- Impressive: Deliver exotic flavors to your table without any complicated techniques or hard-to-find ingredients.
Ingredients
To create this delightful Grilled Chicken Quarters with Ras el Hanout, you will need a few key ingredients that come together beautifully. Using quality components ensures the best flavor outcome.
- Chicken: 2 pounds bone-in, skin-on chicken quarters.
- Ras el Hanout: 1 tablespoon plus 1 teaspoon of this fragrant Moroccan spice mix.
- Greek Yogurt: 1 cup plain, whole-fat Greek yogurt.
- Lemon: Zest of 1 lemon (be sure to zest before juicing) and 2 tablespoons of fresh lemon juice.
- Olive Oil: 2 tablespoons extra virgin olive oil.
- Salt: 1 teaspoon kosher salt or fine sea salt.
- Red Pepper Flakes: ½ teaspoon crushed red pepper flakes, adjust to your preferred spice level.
- Garlic: 5-6 cloves, smashed or minced.
- Garnish: Lemon wedges and fresh parsley or mint, chopped, for serving.
Notes & Substitutions
Ras el Hanout is a North African spice blend, often translated as “head of the shop,” meaning the best spices a merchant has to offer. For a detailed exploration of its unique composition and origins, learn more about this fragrant North African spice blend. Its flavor profile is incredibly aromatic, often floral and warm, with notes of ginger, cardamom, cinnamon, and turmeric. Find it at specialty spice shops or well-stocked grocery stores. If unavailable, a mix of cumin, coriander, cinnamon, and a pinch of turmeric can offer a similar warmth.
For the chicken, while chicken quarters are recommended for their juiciness and flavor, you can use boneless, skinless chicken thighs. Adjust the cooking time significantly, as boneless cuts cook much faster. Greek yogurt acts as a tenderizer, helping the marinade penetrate the meat and keeping it moist. For a dairy-free alternative, coconut milk yogurt or a plant-based plain yogurt can work, though the flavor may vary slightly. Always use fresh lemon for its bright, zesty aroma; bottled juice won’t give the same vibrant lift. Feel free to increase or decrease the red pepper flakes to suit your palate for this Grilled Chicken Quarters with Ras el Hanout.
Equipment
Having the right tools makes preparing your Grilled Chicken Quarters with Ras el Hanout much smoother.
- Outdoor grill: Either a gas or charcoal grill works perfectly.
- Large mixing bowl or resealable bag: Essential for marinating the chicken.
- Tongs: For safely handling the hot chicken on the grill.
- Instant-read meat thermometer: Absolutely essential for ensuring the chicken is cooked through and safe to eat.
- Cutting board: For preparing and resting the chicken.
Instructions
Follow these simple steps to prepare perfectly juicy and flavorful Grilled Chicken Quarters with Ras el Hanout.
- Prepare Marinade: In a large mixing bowl, combine the Greek yogurt, Ras el Hanout spice mix, lemon zest, lemon juice, olive oil, kosher salt, red pepper flakes, and smashed garlic. Mix all the ingredients thoroughly until well combined.
- Prepare Chicken: Pat the chicken quarters completely dry with paper towels. This crucial step helps achieve crispy skin. Add the chicken to the prepared marinade, ensuring each piece is fully coated on all sides.
- Marinate: Cover the bowl or seal the bag and refrigerate the chicken for at least 1 hour. For the best flavor penetration, marinate the chicken ideally for 4-8 hours, or up to 24 hours.
- Preheat Grill: Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Set up your grill for two-zone cooking by heating one side to medium-high and leaving the other side unheated (indirect heat). This setup prevents burning and ensures even cooking for your chicken quarters.
- Grill Chicken: Place the marinated chicken quarters skin-side down over the direct heat zone. Grill for 5-7 minutes until the skin is beautifully charred and crispy. Watch carefully to prevent burning.
- Flip & Finish: Flip the chicken to the other side, then immediately move the chicken quarters to the indirect heat zone of the grill. Close the lid and continue cooking for 25-35 minutes. Flip the chicken occasionally to ensure even cooking, and maintain a consistent grill temperature.
- Check Doneness: Use an instant-read meat thermometer to check the internal temperature of the thickest part of the chicken, avoiding the bone. The Grilled Chicken Quarters with Ras el Hanout are done when they reach 165°F (74°C).
- Rest: Transfer the cooked chicken to a clean cutting board. Tent loosely with aluminum foil and allow it to rest for 5-10 minutes. This resting period helps the juices redistribute, resulting in more tender and flavorful chicken.
- Serve: Garnish your delightful grilled chicken quarters with fresh lemon wedges and a sprinkle of chopped parsley or mint. Serve immediately.
Pro Tips & Troubleshooting
Achieve grilling perfection with these helpful hints for your Grilled Chicken Quarters with Ras el Hanout.
- Patting Dry: Always pat the chicken incredibly dry before marinating and grilling. This removes surface moisture, which is essential for achieving that coveted crispy skin.
- Two-Zone Grilling: Mastering two-zone grilling is key for bone-in chicken. Start over direct heat for a beautiful sear, then move to indirect heat to cook through gently without burning the exterior.
- Don’t Overcrowd: Give your chicken space on the grill. Overcrowding reduces airflow and lowers the grill temperature, leading to uneven cooking and less crispy skin.
- Use a Thermometer: A reliable instant-read meat thermometer is your best friend. It guarantees your chicken is perfectly cooked to 165°F (74°C) every time, ensuring food safety and preventing dry, overcooked meat. For comprehensive guidance, the USDA recommends a safe minimum internal temperature of 165°F (74°C) for all poultry.
- Resting Meat: Do not skip resting the chicken! This crucial step allows the juices to settle back into the meat fibers, resulting in incredibly moist and tender Grilled Chicken Quarters with Ras el Hanout.
- Troubleshooting: If the skin is browning too quickly, move the chicken entirely to the indirect heat zone. If the chicken is taking too long to cook, ensure your grill maintains a consistent temperature and isn’t too low.
Serving Suggestions, Storage & Variations
These flavorful Grilled Chicken Quarters with Ras el Hanout pair wonderfully with a variety of sides.
Serving Suggestions: Serve this delicious grilled chicken alongside fluffy couscous, fragrant rice pilaf, or a colorful medley of roasted vegetables. A simple green salad with a light vinaigrette also provides a refreshing contrast. You can even shred the meat and use it in pitas with tahini sauce for a twist.
Storage: Store any leftover cooked chicken quarters in an airtight container in the refrigerator for 3-4 days. This keeps them fresh and ready for future meals.
Freezing: To freeze cooked chicken, allow it to cool completely, then wrap individual quarters tightly in plastic wrap and place them in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat the chicken in a preheated oven at 300°F (150°C) until warmed through. This method helps prevent the chicken from drying out, preserving its juicy texture. You can also gently warm it in a pan on the stovetop over low heat.
Variations: Experiment by adding grilled vegetables like bell peppers or zucchini directly to the platter. Adjust the spice levels of the red pepper flakes to make it milder or hotter. Try garnishing with fresh cilantro instead of parsley or mint for a different aromatic note.
Nutrition
Grilled Chicken Quarters with Ras el Hanout offers a wholesome meal option. This dish is rich in protein, essential for muscle repair and growth, thanks to the chicken. It also contains healthy fats from the olive oil and skin-on chicken, contributing to satiety. The Ras el Hanout blend provides an array of beneficial aromatic spices, known for their potential antioxidant properties. Enjoying this flavorful recipe means you are fueling your body with quality ingredients.
| Nutrients (estimated per serving) | Value |
|---|---|
| Calories | 450 |
| Protein | 40g |
| Fat | 30g |
| Carbohydrates | 5g |
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
FAQ
What is Ras el Hanout?
Ras el Hanout is a complex, aromatic Moroccan spice blend. It typically includes dozens of spices like cardamom, cumin, ginger, cinnamon, and turmeric, offering a warm and fragrant flavor.
Can I use boneless chicken quarters?
Yes, you can use boneless chicken, but you must adjust the grilling time. Boneless cuts cook much faster, typically 15-20 minutes total, so monitor the internal temperature carefully.
How long can I marinate the chicken?
You can marinate the chicken for at least 1 hour, but for the best flavor and tenderness, marinate it for 4-8 hours. Do not exceed 24 hours, especially with a yogurt-based marinade, as the acidity can start to break down the meat too much.
Can I bake or pan-fry this recipe instead of grilling?
Absolutely! You can bake the Grilled Chicken Quarters with Ras el Hanout in an oven at 400°F (200°C) for 30-40 minutes, or pan-fry them in a skillet for a quicker option. Adjust cooking times until the internal temperature reaches 165°F (74°C).
How do I get crispy skin on grilled chicken?
To achieve crispy skin, always pat the chicken quarters very dry before grilling. Start cooking skin-side down over direct, medium-high heat for the initial char, then move to indirect heat to finish cooking.
Conclusion
This Grilled Chicken Quarters with Ras el Hanout recipe delivers on both flavor and simplicity. With its vibrant Moroccan spices and juicy grilled texture, it’s a perfect dish for any occasion. Don’t be intimidated by the exotic name; the steps are straightforward and the result is truly rewarding. Try this delightful recipe tonight and savor the incredible taste of perfectly cooked grilled chicken quarters.
Grilled Chicken Quarters with Ras el Hanout
Ingredients
Equipment
Method
- In a large bowl, combine yogurt, Ras el Hanout, lemon zest and juice, olive oil, salt, red pepper flakes, and garlic. Mix thoroughly.
- Pat chicken quarters dry with paper towels. Add to marinade and coat thoroughly.
- Cover and refrigerate for at least 1 hour, ideally 4–8 hours, and up to 24 hours.
- Preheat grill to medium-high (400–450°F / 200–230°C). Set up two-zone cooking with one side for indirect heat.
- Place chicken skin-side down over direct heat. Grill 5–7 minutes until skin is charred.
- Flip and move chicken to indirect heat. Cover and cook 25–35 minutes, flipping occasionally.
- Check internal temperature — chicken is done at 165°F (74°C) in thickest part, avoiding bone.
- Transfer to cutting board, tent with foil, and rest 5–10 minutes.
- Garnish with lemon wedges and herbs. Serve warm.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
