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Grilled Moroccan Chicken
A simple but well seasoned yogurt marinade makes this grilled Moroccan chicken wonderfully flavorful, and very juicy.
Prep Time 10 minutes
Cook Time 10 minutes
Rest time 40 minutes
Total Time 1 hour
Servings 4 servings
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Diamond Crystal 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.
Serving: 1g | Calories: 250kcal | Carbohydrates: 3g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Sodium: 402mg