Grilled Moroccan Chicken
Ingredients
The chicken
-
4
pieces
boneless skinless chicken breasts
The marinade
-
¼
cup
olive oil
-
2
Tbsp
fresh lemon juice
-
1
Tbsp
minced garlic
-
1
Tbsp
peeled and minced fresh ginger
-
1½
tsp
ground cumin
-
1
tsp
ground coriander
-
1
tsp
paprika
-
½
tsp
ground cinnamon
-
¼
tsp
turmeric
-
⅓
cup
chopped fresh cilantro
-
to taste
salt
-
to taste
black pepper
Instructions
- Pound the thicker parts of the chicken breasts to even out their thickness.
- In a medium bowl, whisk together the olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and cilantro. Season with salt and pepper.
- Place the chicken in a resealable bag and pour the marinade over it, sealing the bag while pressing out excess air.
- Rub the marinade over the chicken and refrigerate for at least 2 hours, up to 8 hours.
- Preheat a grill over medium-high heat to about 425°F.
- Grill the chicken until the center reaches 165°F, about 4 minutes per side.
- Transfer the chicken to a plate, cover, and let it rest for about 5 minutes before serving. Sprinkle with cilantro and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
299
Total fat
15g
Total carbohydrates
3g
Total protein
37g
Sodium
201mg
Cholesterol
109mg
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