Ever want to shake up dinner? Tired of the same old boring chicken breasts? If that’s you, we have a treat in store for you with these spiced chicken breasts. Get ready to take your taste buds to Morocco.
A Taste of Morocco
What can be better than coming home from work and having your dinner just waiting for the grill? You can get your chicken ready and in this tasty marinade the night before and by the time you get home from work this is ready to go on the grill. The best part is you probably already have all the ingredients on hand.
First prepare the marinade. Combine ½ cup of plain yogurt, 1 Tbsp of lemon juice, ½ cup of chopped fresh cilantro, 1 Tbsp of olive oil, 2 cloves of minced garlic, 1 ½ teaspoons of ground cumin, 1 tsp of paprika, ½ tsp of ground cinnamon, ½ tsp of salt, and ½ tsp of freshly ground black pepper in a large bowl. Mix your marinade well then add 1 ½ pounds of skinless, boneless chicken breasts, making sure all pieces are completely coated.
Cover the bowl with plastic wrap and refrigerate for 2 hours if you are going to grill right away, or you can leave the bowl overnight if you wish. Alternatively you can use the marinade bowl from a vacuum sealer and chicken will be ready to cook in about 30 minutes. The vacuum sealer pulls the marinade into the chicken as it removes the air.
Preheat your gas grill on high, leaving one side cool. If you are using a charcoal grill, use the direct heat method, or use a grill pan on the stove if you prefer. Begin by placing your chicken on the hot side of the grill, and cook for two minutes on one side. Turn the chicken, move to the cool side and close the lid, cooking to an internal temperature of 165 degrees.
Or Try This One
In a bowl or large glass measuring cup, mix ¼ cup of extra virgin olive oil, 1 tsp of salt, 1 tsp of sugar. 3 minced garlic cloves, 2 tsp of paprika, 1 tsp of cumin, ½ tsp of coriander, ¼ tsp of ginger, ¼ tsp of turmeric, ¼ tsp of cinnamon, and 1/8 tsp of cayenne pepper.
Place 1 ½ to 1 ¾ pounds of boneless skinless chicken breasts between 2 sheets of waxed paper. Using a meat mallet, pound each breast to ½ inch thickness. Place the chicken in a gallon Ziploc bag and add marinade. Squeeze the bag as you seal to remove air; then knead the marinade into the chicken breasts and place in the refrigerator for approximately five hours. After the chicken is done marinating, place on the grill on high heat for 2 or 3 minutes per side until the internal temperature reaches 165 degrees.
Both of these recipes are a great alternative to plain chicken breasts. So spice up your dinner tonight!
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