Moroccan Grilled Chicken
  • Cooking Time: 8 minutes
  • Servings: 4
  • Preparation Time: 5 minutes
  • 4 boneless, skinless chicken breasts, slightly pounded so the thickness is even. (I butterflied 2 chicken breasts but in hind sight, the original recommendation is probably better).
  • 2 tablespoons paprika
  • 1 teaspoon sugar
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  1. Combine all of the spices in a small bowl and then spread it all out on a plate. Lightly rub the chicken breasts with oil and press each breast into the spice mixture to thoroughly coat just one side of the meat.
  2. Grill the chicken over a medium-hot fire for about 4 minutes on each side, starting with the rub side down first. If you want to get fancy schmancy, place the chicken at a 45-degree angle to the bars on the grill grate and rotate 90 degrees after 2 minutes. Flip and repeat.
  3. When the chicken is done, allow to cool on a platter until barely warm. Slice thinly crosswise, holding the knife at a 45-degree angle.
I found this recipe in Fine Cooking magazine and absolutely loved it. The chicken made a fantastic sandwich on a grilled focaccia along with an onion marmalade.