Grilled Moroccan Chicken

  • 1 1/2 lbs. chicken breasts or thighs, trimmed boneless skinless
  • 1/4 cup olive oil
  • 2 TBS fresh lemon juice
  • 1 TBS garlic (about 3 cloves), minced
  • 1 TBS fresh ginger, peeled and minced
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. turmeric
  • 1/3 cup fresh cilantro, chopped, plus a little more for serving
  • Salt and freshly ground black pepper

Using the flat side of mallet, pound thicker parts of the chicken breasts to even out their thickness. In a medium mixing bowl, whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 1 tsp. salt and 1/2 tsp. pepper). Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag pressing out excess air. Rub marinade over chicken breasts making sure to completely coat them. Transfer to refrigerator and allow to marinate at least 2 hours or can marinate in refrigerator overnight.

Preheat grill over medium-high heat to about 425 degrees. Grill chicken until center reaches 165 degrees on an instant read thermometer, about 4 minutes for each side. Transfer to plate and cover to keep warm and allow to rest for 5 minutes. Sprinkle with cilantro and serve warm.