Grilled Moroccan Chicken
This super flavorful and moist chicken is full of anti-inflammatory spices. It's a perfect match for the BBQ. I also have pan fried this chicken with great results.
- 1 1/2 pounds chicken breasts
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 3/4 teaspoon sea salt
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/8 teaspoon coriander
- 1/8 teaspoon cayenne optional, to taste
In a covered dish, drizzle olive oil and lemon juice over chicken.
In a small bowl, mix together spices and salt. Evening coat chicken in spices.
Refrigerate and marinate for 2 hours to overnight.
Heat up the BBQ grill to a medium-hot temperature. Add chicken, and leave on about 5 minutes, or until grill marks have been made.
Move chicken away from the heat, and continue to cook on a lower heat for 15-25 minutes, occasionally flipping the chicken, until chicken is cooked through.
Remove from heat, and allow to settle for 5 minutes before cutting or serving.
Calories: 234kcal | Carbohydrates: 1g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 635mg | Potassium: 658mg | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1.5mg