Grilled Moroccan Chicken

Name: Grilled Moroccan Chicken
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1½ to 1¾ lbs boneless skinless chicken breasts ((or chicken tenderloins)); ¼ cup extra-virgin olive oil; 1 teaspoon salt; 1 teaspoon sugar; 3 cloves garlic, (minced); 2 teaspoons paprika; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon ground ginger; ¼ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper

Grilled Moroccan chicken with warm spices—easy enough for a weeknight, special enough for guests.

⏱️ 20 min 🔪 Prep: 15 min 🔥 Cook: 5 min 📊 Easy 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

4 servings

1½ to 1¾ lbs boneless skinless chicken breasts ((or chicken tenderloins))
¼ cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 cloves garlic, (minced)
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

Steps

Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-in (13-mm) 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 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.
Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2 to 3 minutes per side. Do not overcook.