How To Make Grilled Moroccan Chicken
Rise and shine! Brighten up your festivity with the tastiest grilled Moroccan chicken that comes with a hint of cinnamon and ginger that you’ll surely love!
Serves:
Ingredients
- 4pcschicken breasts,6 ounces, boneless skinless
- ¼cupolive oil
- 2tbspfresh lemon juice
- 1tbspgarlic,minced
- 1tbspginger,fresh peeled and minced
- 1½tspground cumin
- 1tspground coriander
- 1tsppaprika
- ½tspground cinnamon
- ¼tspturmeric
- ⅓cupcilantro,fresh chopped, plus more for serving
- Salt and freshly ground black pepper
Instructions
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Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
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In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and cilantro. Season with salt and pepper (about ¾ – 1 teaspoon of salt and ½ teaspoon of pepper).
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Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
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Rub marinade over chicken breasts. Transfer to the refrigerator and allow to marinate at least 2 hours and up to 8 hours.
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Preheat a grill over medium-high heat to about 425 degrees F.
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Grill chicken until center registers 165 degrees F on an instant-read thermometer, about 4 minutes per side for 6 ounces of chicken breasts.
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Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
Recipe Notes
When marinating, make sure marinade goes between chicken breasts.
Nutrition
- Calories: 328.42kcal
- Fat: 24.35g
- Saturated Fat: 4.92g
- Trans Fat: 0.12g
- Monounsaturated Fat: 14.36g
- Polyunsaturated Fat: 3.73g
- Carbohydrates: 3.11g
- Fiber: 0.93g
- Sugar: 0.34g
- Protein: 24.13g
- Cholesterol: 72.32mg
- Sodium: 329.83mg
- Calcium: 35.45mg
- Potassium: 322.17mg
- Iron: 1.88mg
- Vitamin A: 46.44µg
- Vitamin C: 4.22mg
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