Grilled Moroccan Chicken

Ingredients

• 1/2 cup plain yogurt
• 1 Tbsp lemon juice
• 1/2 cup chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breasts

Directions

1. Start with the marinade: in a medium bowl, stir together the yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper.
2. Put the chicken in the bowl and turn it until every piece is nicely covered in the yogurt mixture.
3. Cover the bowl with plastic wrap, then refrigerate it for 2 hours to overnight.
4. When you’re ready to cook, turn a gas grill to high, or set up charcoal for direct heat. Keep 1 side of the grill as the cooler zone. No outdoor grill? A cast-iron grill pan on the stove will do the job.
5. Set the chicken breasts over the hottest part of the grill and cook for a couple of minutes on 1 side. Flip them, slide them over to the cooler side, cover, and keep cooking for a few more minutes, just until the chicken is done all the way through.
6. To check doneness, use your fingertips if you’re comfortable judging that way, or use a meat thermometer and take the chicken off the grill when the center of a breast reads 165 degrees F.
7. Don’t let it go too long, because chicken breasts can turn dry pretty quickly.