Moroccan Spiced Grilled Chicken Breasts

Photo Courtesy: Simply Recipes

I have been meaning to try this recipe by Simply Recipes for grilled chicken ever since it appeared in my Google Reader but haven't had the occasion to do so. However, it's my week to make lunch for the Office Cooking Club (a cooking club informally, then somewhat formally established by me and a fellow coworker), so I thought it would be a perfect time to try the recipe out. Especially since the chicken looks absolutely amazing in that photo. (One of these days, I'll start taking my own food photos and won't have to rely on the talent and artistic capabilities of others. I promise!)


Over my morning cup of coffee (the one I enjoy at home before going to work), I prepped the chicken to marinate. Then I put the chicken in the refrigerator and let all the flavors penetrate the flesh of the chicken while I went off to work. After getting home tonight, dinner was a breeze to prepare because all I had to do was grill up the chicken and make some brown rice to serve with it. If I had planned better, I would have made the brown rice last night when I had even more time and then just heated it up in the microwave while the chicken was cooking. Alas... I'll have to do that next time.

Anyway, thanks to Elise for sharing this one with masses connected on the Interwebs!

Moroccan Spiced Grilled Chicken Breasts
(adapted from Simply Recipes recipe)

1 6 oz. container nonfat plain yogurt
1 1/2 teaspoons ground coriander
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts, trimmed of extra fat

Mix the yogurt, coriander, olive oil, garlic, paprika, cumin, salt, and pepper together in a shallow baking dish. Add the chicken breasts and thoroughly coat with the marinade. If you don't mind getting your hands dirty, I highly recommend just getting in there and doing the job with your fingers. Wash up, and cover the baking dish with plastic wrap. Chill in the refrigerator for 6 to 10 hours. (I left the chicken in there for 8 hours.)

Brush a non-stick grill pan with olive oil before heating the pan on high heat. Grill the chicken breasts between 5-7 minutes on each side until just cooked through. You may have to adjust the time depending on the thickness of the chicken breast. Just be sure not to overcook, as that will result in a dried-out piece of chicken.

Before the chicken is cooked through entirely, remove to a plate and tent the plate with aluminum foil. Allow to rest for 3-5 minutes before serving with your chosen side dishes. (I'm serving my chicken with brown rice.)

Food Tip: Because brown rice contains the healthy natural oils of the germ, it has a shorter shelf-life (approximately 6 months) than white rice. You can extend the life of your brown rice by storing it in the refrigerator in an air-tight container.

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