In my previous post I mentioned that I was going to write about the Moroccan Spiced Grilled Chicken. I had found this recipe from Simply Recipes many, many moons ago. One night I was going to make the marinade for the chicken, then I found out I had vanilla yogurt instead of plain yogurt. That’s when I switched gears from an exotic Moroccan dinner to an exciting Mexican dinner instead. I don’t remember now what I cooked for the next day… but, the recipe ended up just sitting there. Until last week – I finally was able to try this recipe out.
It really was an easy recipe. And the beauty of this recipe was that it could be prepared ahead of time. So, shall we delve into it?
Plain yogurt, olive oil, pepper, paprika, cumin, salt, cilantro, garlic and chicken breast. That’s all!
First I minced the garlic.
Then I chopped up the cilantro.
Scooped out some yogurt…
Drizzled some olive oil…
Dumped the paprika…
Mixed them all up…
Until they were all combined.
Then, I transferred the marinade into a ziplock bag.
And now my marinade was ready. The recipe said to marinate the chicken for about 6-10 hours – so I did not put the chicken into the marinade that night. Instead, I waited until in the morning.
So, the chicken was put into the bag… Can you see them?
When I got home from work that day, I just pulled out my grill pan and got it ready. Then when it was hot enough, I put the chicken breasts on there.
After a few minutes, I turned the chicken over and cooked the other side.
Then, came dinner time. It was a pretty good chicken, very tender, and moist. So thank you Elise once more for your recipe!🙂
Print recipe here.
Moroccan Spiced Grilled Chicken Breasts
Recipe from Simply Recipe
½ cup plain yogurt
½ cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1½ teaspoons paprika
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ 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.