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Grilled Moroccan Chicken

Grilled Moroccan Chicken
  • Category

    Main Course

  • Cusine



4 boneless skinless chicken breasts*

1/4 cup olive oil

2 Tbsp fresh lemon juice

1 Tbsp minced garlic

1 Tbsp peeled and minced fresh ginger

1 1/2 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

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 . 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 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. Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts. Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.