Grilled Chicken With Oregano Cinnamon And Paprika Recipe

Experience a taste of Morocco with this flavorful grilled chicken recipe! The warm cinnamon and smoky paprika create a unique and unforgettable flavor profile, perfectly complemented by fresh oregano from your garden (or dried – it works just as well!). Juicy chicken leg quarters (skin-on for extra flavor!) are marinated to perfection, then grilled to tender, smoky goodness. Leftovers are amazing in sandwiches or chicken salad! Prep time does not include marinating time.

Prep Time 15 mins
Cook Time 35 mins
Calories 194 kcal
Protein 54g
Rating 4.0 (1 Reviews)
Grilled Chicken With Oregano Cinnamon And Paprika 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grilled Chicken With Oregano Cinnamon And Paprika

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How to Make Grilled Chicken With Oregano Cinnamon And Paprika

  1. In a large glass baking dish or resealable bag, whisk together 2 tablespoons olive oil, 1 teaspoon ground cinnamon, 1 tablespoon paprika, 1/2 cup chopped fresh oregano (or 2 tablespoons dried), 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Add 4 bone-in, skin-on chicken leg quarters (or 2 lbs boneless, skinless chicken breasts) to the marinade. Ensure chicken is fully coated.
  3. Refrigerate for at least 1 hour, or preferably overnight, for optimal flavor.
  4. Preheat grill to medium heat.
  5. Place chicken on the preheated grill. Cook for 15-20 minutes per side for leg quarters, or 6-8 minutes per side for chicken breasts, or until internal temperature reaches 165°F (74°C). Turn chicken once during grilling.
  6. Remove from grill and let rest for 5 minutes before serving. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

0g

Fat

6g

Carbs

0g