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CHICKEN - GRILLED - Moroccan Chicken
Nb persons: 4
Yield:
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Total time:
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| Grilled Moroccan Chicken By Jennifer Segal 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
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 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.
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.
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