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Close-up of golden-brown Grilled Chicken Quarters with Ras el Hanout, garnished with fresh mint and lemon slices on a white plate.

Grilled Chicken Quarters with Ras el Hanout

Juicy, flavorful grilled chicken quarters marinated in aromatic Moroccan Ras el Hanout spice blend and yogurt, a perfect blend of smoky char and exotic spices.
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Course: Dinner, Main
Cuisine: Middle Eastern, Moroccan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb bone-in, skin-on chicken quarters
  • 1 cup plain whole-fat Greek yogurt
  • 1 tbsp Ras el Hanout spice blend
  • 1 tsp Ras el Hanout (additional)
  • 1 lemon, zested and juiced (2 tbsp juice)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt or fine sea salt
  • 1/2 tsp crushed red pepper flakes (adjust to taste)
  • 5–6 cloves garlic, smashed or minced
  • lemon wedges and chopped parsley or mint, for garnish

Equipment

  • Outdoor grill (gas or charcoal)
  • Large mixing bowl or resealable bag
  • Tongs
  • Instant read meat thermometer
  • Cutting Board

Method
 

  1. In a large bowl, combine yogurt, Ras el Hanout, lemon zest and juice, olive oil, salt, red pepper flakes, and garlic. Mix thoroughly.
  2. Pat chicken quarters dry with paper towels. Add to marinade and coat thoroughly.
  3. Cover and refrigerate for at least 1 hour, ideally 4–8 hours, and up to 24 hours.
  4. Preheat grill to medium-high (400–450°F / 200–230°C). Set up two-zone cooking with one side for indirect heat.
  5. Place chicken skin-side down over direct heat. Grill 5–7 minutes until skin is charred.
  6. Flip and move chicken to indirect heat. Cover and cook 25–35 minutes, flipping occasionally.
  7. Check internal temperature — chicken is done at 165°F (74°C) in thickest part, avoiding bone.
  8. Transfer to cutting board, tent with foil, and rest 5–10 minutes.
  9. Garnish with lemon wedges and herbs. Serve warm.

Notes

You can substitute boneless thighs, but reduce the cooking time. For a dairy-free version, use coconut yogurt. Adjust red pepper flakes to your spice preference. Resting after grilling ensures juicy chicken.