Cooked - Grilled Moroccan Chicken

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Grilled Moroccan Chicken

https://www.onceuponachef.com/recipes/grilled-moroccan-chicken.html

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4.0

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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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 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 2-3 minutes per side. Do not overcook.

Created 24 weeks ago

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