Moroccan spiced chicken – a wonderfully seasoned, simple preparation for chicken breasts. The original recipe instructs to marinate the chicken breasts a few hours in the fridge, but as I was staring at the chicken breasts, trying to decide what to do with them, at 5pm, I only had about 30 minutes to marinate, and they still turned out delicious and succulent.
Grilling is the prefered method here, but I imagine that baking at high heat (450 degrees F, 10-15 minutes per side) would also work.
- ½ cup plain low fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 (6-oz) boneless skinless chicken breasts
- Olive oil spray
- In a shallow bowl, whisk together the yogurt, olive oil, garlic, paprika, cumin, kosher salt and pepper.
- Add the chicken, turning it to make sure it's well-coated.
- Set aside to marinate for 30 minutes, or cover, place in the fridge and marinate for a few hours.
- Heat grill, dual-contact grill or grill pan on high heat, about 5 minutes. Spray the grill with olive oil spray. Grill the chicken breasts 4-6 minutes on each side, or for a total of 4-6 minutes on dual contact grill, until juicily cooked through. It's fine to make a small slit in one of the breasts, in the thickest part, to make sure it's cooked through, and it's best to start after just 4 minutes, because chicken breasts can dry easily. If using an instant-read thermometer, temperature in the thickest part should reach 165 degrees F.