GRILLED MOROCCAN CHICKEN
This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.
Provided by Jaclyn
Categories Main Course
Time 2h20m
Number Of Ingredients 12
Steps:
- Pound thicker parts of a chicken breasts with the flat side of a meat mallet 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 3/4 - 1 tsp salt and 1/2 tsp pepper).
- Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
- Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
- Preheat a grill over medium-high heat to about 425 degrees.
- Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
- Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
Nutrition Facts : Calories 299 kcal, Carbohydrate 3 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED MOROCCAN CHICKEN
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Provided by Jennifer Segal
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.
Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg
MOROCCAN CHICKEN MARINADE
This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.
Provided by Bek Waterhouse
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
- Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
- Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
- Then fry chicken or BBQ it, whatever!
- Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
- Add the sultanas, lemon rind and almonds to the couscous mix.
- Serve the chicken on the cous cous.
- The chicken pieces also make a great addition to a green salad.
- Add some chick peas to really impress.
MOROCCAN MARINADE FOR GRILLING CHICKEN
Steps:
- Mix all ingredients in a large glass bowl. Add 2 to 4 chicken breasts fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight. To grill, remove chicken from marinade, wiping any excess off. Place breasts on a well-heated grill, and turn them several times during grilling so chicken cooks evenly for about 8 minutes without burning. To broil, line a broiling rack with foil. Remove chicken from marinade, wiping any excess off chicken. Slide rack under a fully heated broiler and cook until done, about 8 minutes, turning several times so that chicken cooks evenly without burning. 150 CALS, 2.6g FAT, 15% CFF (mc) Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh >[email protected] 12/98 Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by [email protected] on Dec 13, 1998, converted by MM_Buster v2.0l.
Nutrition Facts : Calories 184 calories, Fat 5.4047825 g, Carbohydrate 9.18715125 g, Cholesterol 78.4 mg, Fiber 4.95205012437329 g, Protein 26.8697175 g, SaturatedFat 1.12242 g, ServingSize 1 1 Serving (205g), Sodium 227.804125 mg, Sugar 4.23510112562671 g, TransFat 1.0382885 g
GRILLED CHICKEN WITH MOROCCAN PASTE
My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!
Provided by Pam-I-Am
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the chicken by washing it and patting it dry (whole or cut up).
- Mix spice paste ingredients together in a small glass bowl.
- For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
- Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.
MOROCCAN MARINADE
Make and share this Moroccan Marinade recipe from Food.com.
Provided by CHILI SPICE
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).
Nutrition Facts : Calories 139.6, Fat 11.2, SaturatedFat 1.5, Sodium 6.8, Carbohydrate 10.8, Fiber 1.7, Sugar 6.9, Protein 1.2
GRILLED MOROCCAN CHICKEN
Make and share this Grilled Moroccan Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
- Process until smooth.
- Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
- Preheat the grill to medium hot.
- Grill chicken breasts 5-7 minutes on each side, or until done.
GRILLED CHICKEN MOROCCAN STYLE
Categories Chicken Marinate Low Carb Backyard BBQ Dinner Vinegar Spice Summer Grill Grill/Barbecue Cinnamon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
- Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.
MOROCCAN MARINADE FOR GRILLING CHICKEN
A nice fresh marinade for the grill. Utilizes fresh citrus with the earthy flavors of cumin and paprika.
Provided by DailyInspiration
Categories Lemon
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large glass bowl. Add 2-4 chicken breast fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight.
- Grill or broil chicken.
Nutrition Facts : Calories 435.6, Fat 22.7, SaturatedFat 6.3, Cholesterol 145.2, Sodium 340.2, Carbohydrate 7, Fiber 2.8, Sugar 1.4, Protein 50.2
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