Grilled Moroccan Chicken

The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes, plus 5 to 6 hours to marinate the chicken

Ingredients

  • 1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper

Instructions

  1. Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
  2. Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 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.
  3. 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.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 344
  • Fat: 19g
  • Saturated fat: 3g
  • Carbohydrates: 3g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 40g
  • Sodium: 798mg
  • Cholesterol: 118mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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