Chicken Moroccan

By mhyde

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 cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon ginger
• 1/4 teaspoon tumeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper

Preparation

Step 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.)
Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 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.