SMF Kitchen
@smfchicken
00:04
Prep
00:06
Cook
06:00
In active time
06:10
Total Time
Ingredients & Directions
Directions
Moroccan Grilled Chicken
1 1/2 -2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts or Boneless Skinless Chicken Thighs (flattened to even thickness)
3 tablespoons
Olive oil
2 teaspoons
Sweet paprika
1 teaspoon
Granulated garlic
1 teaspoon
Cumin
1/2 teaspoon
Salt
1/2 teaspoon
Sugar
1/2 teaspoon
Ground coriander
1/2 teaspoon
Turmeric
1/4 teaspoon
Ground ginger
1/4 teaspoon
Ground ginger
1/4 teaspoon
Ground cinnamon
1/8 teaspoon
Cayenne pepper
- Place chicken in a large disposable sealable bag.
- In a small bowl, mix together remaining ingredients until fully combined.
- Pour mixture over chicken in bag, seal and massage until all of the spice mixture is fully covering each chicken piece.
- Place chicken in refrigerator for at least 6 hours to marinate.
- Preheat grill to medium high.
- Place chicken on grill grates and cook for about 3 minutes on each side or until internal temperature of chicken is 165°F.
- Best served with a couscous or quinoa salad made with fresh diced vegetables and Mediterranean type vinaigrette dressing or grilled seasonal vegetables.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:04
Prep
00:06
Cook
06:00
In active time
06:10 Total Time
Ingredients
Directions
Moroccan Grilled Chicken
1 1/2 -2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts or Boneless Skinless Chicken Thighs (flattened to even thickness)
3 tablespoons
Olive oil
2 teaspoons
Sweet paprika
1 teaspoon
Granulated garlic
1 teaspoon
Cumin
1/2 teaspoon
Salt
1/2 teaspoon
Sugar
1/2 teaspoon
Ground coriander
1/2 teaspoon
Turmeric
1/4 teaspoon
Ground ginger
1/4 teaspoon
Ground ginger
1/4 teaspoon
Ground cinnamon
1/8 teaspoon
Cayenne pepper
- Place chicken in a large disposable sealable bag.
- In a small bowl, mix together remaining ingredients until fully combined.
- Pour mixture over chicken in bag, seal and massage until all of the spice mixture is fully covering each chicken piece.
- Place chicken in refrigerator for at least 6 hours to marinate.
- Preheat grill to medium high.
- Place chicken on grill grates and cook for about 3 minutes on each side or until internal temperature of chicken is 165°F.
- Best served with a couscous or quinoa salad made with fresh diced vegetables and Mediterranean type vinaigrette dressing or grilled seasonal vegetables.
