Moroccan Spiced Grilled Chicken Breasts
What I love about this recipe (adapted from one found in the Sacramento Bee) is that with just the barest of preparation, you can have a tasty meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat and infuses it with the spiciness of cumin and paprika. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy.
- 1/2 cup plain yogurt
- 1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken breasts
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.