Moroccan Grilled Chicken
Course: DinnerCuisine: MoroccanDifficulty: Easy4
servings20
minutes15
minutesThis recipe is so good. I added grilled asparagus and with the vinaigrette I also added chicory which added a depth of flavor and made the dish very Fall. I have also made this recipe with pork tenderloins and it works so well. We love these flavors. This recipe works in the spring, summer or fall. The vinaigrette is great to use alone in a salad or a mixed herbs medley. I marinated the meat overnight, but if you are short on time at least 30 minutes would be good.
Ingredients
2 pounds boneless skinless chicken breasts
2 Tablespoons extra virgin olive oil
1/3 cup plain whole fat Greek yogurt
1 tablespoon smoked paprika
1 Tablespoon fresh cilantro, chopped
2 teaspoons ground cumin
3 cloves garlic, minced
1 inch fresh ginger, grated
Kosher salt
- Herby Lemon Oil Vinaigrette
1/4 cup fresh lemon juice and 2 teaspoons fresh lemon zest
1/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/2 cup pitted green olives, chopped
1 pinch or more red pepper flakes
Kosher salt
1/3 cup crumbled feta cheese
Directions
- In a gallon size plastic bag, combine the olive oil, yogurt, paprika, cilantro, cumin, garlic, ginger, and a lg pinch of salt. mix everything so it combines and then add the chicken breasts. Make sure to zip lock the bag without any air and massage the chicken through the plastic so that the flavors cover the meat. Place in the refrigerator for 30 minutes or overnight.
- When ready to use, remove the chicken from the refrigerator and allow to warm up on the counter about 30 minutes. Heat the grill and brush with olive oil or avocado oil. Place the chicken down and grill turning after 7-8 minutes on each side.
- To make the vinaigrette, combine lemon juice, zest, olive oil, cilantro, olives, crushed red pepper, and a pinch of salt in a bowl. Add in a favorite green, romaine for crunch or radicchio for crunch and color. Toss together and sprinkle with feta.
- Place the salad on a plate and serve with the chicken from the frill. Finish off with a little more of the vinaigrette.
- This goes nicely with homemade Naan bread and couscous.
