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!
- 4pcschicken breasts,6 ounces, boneless skinless
- ¼cupolive oil
- 2tbspfresh lemon juice
- 1tbspginger,fresh peeled and minced
- 1½tspground cumin
- 1tspground coriander
- ½tspground cinnamon
- ⅓cupcilantro,fresh chopped, plus more for serving
- Salt and freshly ground black pepper
Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
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).
Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
Rub marinade over chicken breasts. Transfer to the refrigerator and allow to marinate at least 2 hours and up to 8 hours.
Preheat a grill over medium-high heat to about 425 degrees F.
Grill chicken until center registers 165 degrees F on an instant-read thermometer, about 4 minutes per side for 6 ounces of chicken breasts.
Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
When marinating, make sure marinade goes between chicken breasts.
- 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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