Grilled Moroccan Chicken Breasts
Infused with bold and aromatic spices, Grilled Moroccan Chicken Breasts are a flavorful delight perfect for weeknight dinners or backyard barbecues. This recipe showcases a tantalizing blend of cumin, coriander, paprika, turmeric, cinnamon, and garlic, complemented by the bright acidity of lemon juice and the richness of olive oil. The chicken is marinated to tenderize and absorb the fragrant spices, then grilled to juicy perfection with a subtle char. Garnished with fresh cilantro and optionally paired with creamy yogurt, this dish delivers a savory, exotic taste of Morocco in every bite. Quick to prepare, yet bursting with complex flavors, this recipe is a go-to for healthy, globally-inspired cooking.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup plain yogurt (optional, for serving)
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, garlic powder, salt, and black pepper to form a marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the chicken for at least 1 hour or up to overnight to allow the flavors to fully penetrate the meat.
Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Remove the chicken breasts from the marinade and allow any excess marinade to drip off. Discard the leftover marinade.
Place the chicken breasts on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Remove the chicken from the grill and let it rest for 5 minutes to retain the juices.
Garnish with freshly chopped cilantro and serve with a side of plain yogurt, if desired.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2201 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
