Moroccan Chicken Thighs

Cinnamon and ginger add a hint of sweetness (without adding carbs) to the spice mixture coating.

Yield: 4 servings (serving size: 2 chicken thighs)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 0.0%
  • Fat: 9.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 33.7g
  • Carbohydrate: 1.2g
  • Fiber: 0.5g
  • Cholesterol: 141mg
  • Iron: 2.2mg
  • Sodium: 441mg
  • Calcium: 30mg


  • 8 (3-ounce) skinless, boneless chicken thighs
  • 2 teaspoons grated lemon rind
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • Cooking spray


  1. 1. Trim fat from chicken thighs, and set chicken aside.
  2. 2. Combine lemon rind and next 5 ingredients in a large bowl. Brush olive oil evenly over chicken. Add chicken to bowl, and toss well to coat chicken with spice mixture. Let stand 10 minutes.
  3. 3. Prepare grill.
  4. 4. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until done.
  5. Note: To prepare indoors, place a grill pan over medium-high heat until hot; coat with cooking spray. Add chicken, and cook 7 minutes on each side or until done.
  6. carbo rating: 1
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