I’ve been grilling almost every night. It’s so much fun AND there are so few dirty dishes (which is THE BEST part!). I’ve also been trying to clean out our freezer. Apparently, I’ve been stockpiling chicken (and lots of other stuff), and the freezer was so full I could barely open the door without stuff falling out. So I decided I’m not buying anything else until the freezer is considerably cleaned out. That’s means I’ve been having to get a little more creative at dinner. An easy way to spice up your usual grilled chicken is a new marinade. This Moroccan marinade uses yogurt, lemon juice, cilantro, and lots of other spices for a delicious flavor that’s anything but boring! It’s not spicy though, just very flavorful. I used chicken breasts that I cut into 1-inch cubes for kebabs, so they were done in a flash, but you can use whatever type chicken you have on hand. Just keep in mind that dark meat or bone-in chicken takes longer to cook. Give this recipe a try and let me know what you think! Enjoy!
Moroccan Grilled Chicken
1/2 cup plain Greek yogurt (I used Fage 2%)
1 tbsp lemon juice
1/2 cup chopped fresh cilantro
1/4 tsp garlic powder
1 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp freshly ground black pepper
1-1/2 pounds skinless, boneless chicken breasts*
1. Combine first 9 ingredients in large bowl and stir until combined. Add chicken and toss until evenly coated. Refrigerate for at least 2 hours or overnight.
2. Remove chicken from marinade (there won’t be much extra) and grill on outdoor grill over direct heat (or indoor grill pan) until fully cooked – internal temperature ~165 degrees (time will vary depending on the size/type of your chicken pieces).
Notes:
I cut my chicken into 1-inch pieces and made kabobs. You could easily use chicken tenders, breasts, drumsticks, etc. Whatever you have on hand! Adjust grill time accordingly.
*adapted from Simply Recipes
