Grilled Moroccan Chicken

As seen on

once upon a chef

Total Time

20 Minutes, plus 5 to 6 hours to marinate the chicken

Prep Time

15 Minutes

Cook Time

5 Minutes

Rating

(199)

Ingredients

4 servings

1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper

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Preparation

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Step 1

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.)

Step 2

Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 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 in the fridge for at least 5 hours or overnight.

Step 3

Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

Chef’s notes

Pair the chicken with plain couscous or a warm couscous salad with apricot vinaigrette for a complete meal.

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Seasonal Recipes

Skill Level

other

Grilled Moroccan Chicken

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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