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Directions:
1. Grilled Moroccan Chicken
2. By Jennifer Segal
3. Servings: 4
4. Ingredients
5. -1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
6. /4 cup extra virgin olive oil
7. teaspoon salt
8. teaspoon sugar
9. garlic cloves, minced
10. teaspoons paprika
11. teaspoon cumin
12. /2 teaspoon coriander
13. /4 teaspoon ginger
14. /4 teaspoon tumeric
15. /4 teaspoon cinnamon
16. /8 teaspoon cayenne pepper
17. Instructions
18. Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even 1/2-inch thickness. (Skip this step if substituting chicken tenderloins.)
19. 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.
20. 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.
21. Copyright © Once Upon a Chef
22. /2012/06/grilled-moroccan-chicken.html
23. Advertise | Privacy Policy
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28. Grilled Moroccan Chicken
29. By Jennifer Segal
30. Servings: 4
31. Ingredients
32. -1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
33. /4 cup extra virgin olive oil
34. teaspoon salt
35. teaspoon sugar
36. garlic cloves, minced
37. teaspoons paprika
38. teaspoon cumin
39. /2 teaspoon coriander
40. /4 teaspoon ginger
41. /4 teaspoon tumeric
42. /4 teaspoon cinnamon
43. /8 teaspoon cayenne pepper
44. Instructions
45. Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even 1/2-inch thickness. (Skip this step if substituting chicken tenderloins.)
46. 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.
47. 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.
48. Copyright © Once Upon a Chef
49. /2012/06/grilled-moroccan-chicken.html
50. Advertise | Privacy Policy
51. AdChoices More from BlogHer Pesto Egg Salad
52. Simple Ceviche Carpaccio
53. Lox and Cream Cheese Ebelskivers
54. Homemade Ketchup: Healthy, Easy, and Way Better
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