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

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.)
2. 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.
3. 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.