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Community Recipe
from [dwanna]
Grilled Moroccan Chicken

Grilled Moroccan Chicken

  • Yield: 1 serving

Ingredients

  • x
  • x

Preparation

Grilled Moroccan Chicken

By Jennifer Segal

Servings: 4

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

Instructions

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.)

2.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.

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.

Copyright © Once Upon a Chef

http://www.onceuponachef.com/2012/06/grilled-moroccan-chicken.html

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Grilled Moroccan Chicken

By Jennifer Segal

Servings: 4

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

Instructions

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.)

2.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.

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.

Copyright © Once Upon a Chef

http://www.onceuponachef.com/2012/06/grilled-moroccan-chicken.html

Advertise | Privacy Policy

AdChoices More from BlogHer Pesto Egg Salad

Simple Ceviche Carpaccio

Lox and Cream Cheese Ebelskivers

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Grilled Moroccan Chicken recipe

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