Grilled Moroccan Chicken

Ingredients

  • 4 (6 oz) boneless skinless chicken breasts
  • 1⁄4 cup olive oil
  • 2 Tbs fresh lemon juice
  • 1 Tbs minced garlic (3 cloves)
  • 1 Tbs peeled and minced fresh ginger
  • 11⁄2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 tsp turmeric
  • 1⁄3 cup chopped fresh cilantro, plus more for serving
  • Salt and freshly ground black pepper

Directions

  1. Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
  2. 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 1 teaspoon salt and a half teaspoon pepper).
  3. Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
  4. Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
  5. Preheat a grill over medium-high heat to about 425° F.
  6. Grill chicken until center registers 165° F on an instant read thermometer, about 4 minutes per side for 6 ounce chicken breasts.
  7. Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm with Moroccan Couscous with Roasted Vegetables .