CASABLANCA CHICKEN

By gammy

SERVE WITH COUSCOUS AND GRILLED VEGETABLES

Ingredients

• MARINADE
• 1/4 CUP MINCED PARSLEY
• 1 TABLESPOON MINCED GARLIC
• 1 SMALL ONION, CHOPPED
• 3 TABLESPOONS LEMON JUICE
• 1 TEASPOON CUMIN
• 1 TEASPOON SWEET PAPRIKA
• 1/4 TEASPOON CINNAMON
• 1/8 TEASPOON CAYENNE PEPPER
• FRESHLY GROUND PEPPER TO TASTE
• 1-1/2 ABOUT 1-1/2 LBS SKINLESS BONELESS CHICKEN BREAST, POUNDED THIN
• 2 LARGE LEMONS, EACH CUT INTO 8 WEDGES

Details

Servings 4

Preparation

Step 1

COMBINE ALL MARINADE INGREDIENTS IN A 1 GALLON PLASTIC BAG, SEAL AND TURN TO MIX THOROUGHLY. ADD CHICKEN TO BAG, RESEAL, AND TURN BAG TO DISTRIBUTE MARINADE OVER CHICKEN PIECES. REFRIGERATE 3-8 HOURS, OCCASIONALLY TURNING THE BAG TO REDISTRIBUTE THE MARINADE.

READY A HOT OUTDOOR OR INDOOR GRILL. REMOVE CHICKEN FROM MARINADE, RESERVING MARINADE. PLACE CHICKEN ON HOT GRILL, BRUSH MARINADE AND COOK WELL UNTIL WELL SEARED, 1-2 MINUTES DEPENDING UPON THICKNESS OF MEAT AND HEAT OF GRILL. TURN AND CONTINUE COOKING. SERVE HOT AND DRIZZLE WITH JUICE FROM LEMONS.