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Nutrition Facts
Serving Size 1 (161g) Recipe makes 4 servings
Calories 382
Calories from Fat 260		(67%)
Amount Per Serving		%DV
	Total Fat 28.9g	44%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 20.2g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 664mg		27%
Potassium 402mg		11%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.9g	3%
	Sugars 0.4g
Protein 28.0g		55%
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Grilled Moroccan Chicken

Recipe #15580 | 42 min | 35 min prep | add private note

⁽¹⁸³⁾ RATE IT NOW Print Recipe

By: Mirj
Dec 11, 2001

A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad.

SERVES 4 (change servings and units)

Ingredients

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Directions

1
Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2
Process until smooth.
3
Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4
Preheat the grill to medium hot.
5
Grill chicken breasts 5-7 minutes on each side, or until done.

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Featured Reviews for This Recipe

From: Jencathen

On Nov 7, 2009

The flavor is phenomenal! What a great chicken recipe! Only changes I made was I used the tops of the scallions too and the cooking time. I've never had a chicken breast unless it is paillard cook 5-7 minutes per side. The normal chicken breast takes about 15 to 20 minutes per side if grilling at 325 degrees which is about medium heat. I served this with my Spicy Vegetable Couscous. Thanks again for the awesome recipe.

0 people found this review helpful

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From: lazymomof3

On Nov 6, 2009

very flavorful succulent and precise recipe.thanks so much for posting.it is perfect as it is . for a twist in the same base, try substituting scallion for onion, reduce cumin to 1/4 tsp,add a pinch of thyme ,nutmeg , 1/2 tsp allspice, and a jalapeno.

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From: WJKing

On Jan 9, 2004

Well - let's do one word for this one - WOW! That's it! I placed all items into a gallon freezer bag, then added chicken, and let it marinate for 2 hours. Grilled the chicken, and served it alongside carrots piedmontese (#24156), zucchini ribbons w/ basil butter (#34110), swiss chard w/ feta cheese (#11548)...a fabulous meaal - and fairly low-carb. THIS is a keeper! I'm keeping this in mind for times when company comes on short notice - WONDERFUL - thank you!

27 people found this review helpful

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From: R Belz

On Jul 15, 2004

Made this last night and LOVED it. Skewered small pieces of chicken with red and yellow peppers, served with Spinach and Feta Orzo, store-bought naan, tomato salad, with oranges sprinkled with cinnamon for dessert. It was fabulous and so easy!

21 people found this review helpful

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