A simple but well seasoned yogurt marinade makes this grilled Moroccan chicken wonderfully flavorful, and very juicy.
Grilled Moroccan chicken – a wonderfully seasoned, simple preparation for chicken breasts.
Marinated in a well seasoned yogurt marinade for just a short time, the chicken turns out incredibly juicy and flavorful. I’m not usually a fan of chicken breast, but I have to admit that when well prepared, it CAN be delicious.
I use my George Foreman grill to make this grilled Moroccan chicken. You can use a grill pan or an outdoor grill, of course. I imagine that baking at high heat on a rack (450 degrees F, 15-20 minutes) would also work.
If you’re looking for ways to make chicken breasts more interesting, blackened chicken is another recipe that I really like.
As always when cooking whole chicken breasts (or whole roasts), it’s important to allow the cooked chicken to rest before you slice it, allowing the juices to settle and redistribute. There’s nothing more distressing than cutting into a juicy piece of meat and seeing all the juices come out of it and into the plate!
Grilled Moroccan Chicken
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 6 oz boneless skinless chicken breasts
- Olive oil spray
- In a shallow dish, whisk together the yogurt, olive oil, garlic, kosher salt, black pepper, paprika, cumin and cayenne.
- 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 and an instant-read thermometer registers 165 degrees F.
- Rest the chicken 5-10 minutes before slicing and serving.