Grilled Moroccan chicken is an easy and incredibly flavorful way to prepare boneless skinless chicken breasts. I can’t claim my grilled Moroccan chicken is an authentic recipe, but the spices — an aromatic blend of cinnamon, cumin, turmeric, ginger, paprika and coriander — make it taste decidedly Moroccan, and it also goes wonderfully with couscous. You might think grilled Moroccan chicken sounds too exotic-tasting for picky eaters, but I can tell you that even small children seem to love it. The best part of this African recipe is that it only takes minutes to prepare, and there’s barely any clean up. Plus, and that’s another great reason to try it, it’s quite unexpensive seeing as chicken is usually quite cheap to buy. If you fancy an exotic meal, then probably this second dish will please you and your guests.
INGREDIENTS 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins) 1/4 cup extra virgin olive oil 1 teaspoon salt 1 teaspoon sugar 3 garlic cloves, minced 2 teaspoons paprika 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon ginger 1/4 teaspoon tumeric 1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.) Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated.
Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours. Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Remember to not overcook your grilled Moroccan chicken and serve it hot.
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