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Grilled Moroccan Chicken

Recipe #302711 | 2¼ hours | 2¼ hours prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #573036

Adapated recipe for Chatelaine. The original uses chicken thighs, posted here to try on the grill this summer.

Posted on: May 8, 2008

Print Recipe

Ingredients

  • 1/2 cup plain yogurt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast
  • 1/3 cup chopped fresh basil

    • Directions

    1. 1
      Oil grill and heat barbecue to medium. In a medium-size bowl, stir yogurt with seasonings. Add chicken to yogurt mixture and turn to coat and marinate at least 2 hours.
    2. 2
      Lay chicken flat on grill. Barbecue, covered, 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered, until chicken feels springy when pressed, 4 to 6 more minutes. Place on a platter and sprinkle with coriander. Great with rice pilaf and sliced tomatoes.

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    Nutrition Facts

    Serving Size 1 (154g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1/8 teaspoon pepper

    Calories 153
    Calories from Fat 24 (15%)
    Amount Per Serving %DV
    Total Fat 2.7g 4%
    Saturated Fat 1.0g 5%
    Monounsaturated Fat 0.7g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 72mg 24%
    Sodium 382mg 15%
    Potassium 382mg 10%
    Total Carbohydrate 2.3g 0%
    Dietary Fiber 0.5g 2%
    Sugars 1.5g
    Protein 28.6g 57%
    Vitamin A 250mcg 5%
    Vitamin B6 0.7mg 33%
    Vitamin B12 0.6mcg 9%
    Vitamin C 2mg 4%
    Vitamin E 0mcg 0%
    Calcium 64mg 6%
    Iron 1mg 7%

    detailed view...

    how is this calculated?

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