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.Servings: 4
- 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 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.