By Jennifer Segal
Servings: 4
http://www.onceuponachef.com/2012/06/grilled-moroccan-chicken.html
Ingredients
1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon tumeric
1/4 teaspoon cinnamon
1/8 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 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.
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
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