Moroccan Spiced Grilled Chicken Breasts
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| 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.
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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Does this work grilled on a real grill or will the flavor be too subtle and overtaken by the smoke?
ReplyDeleteDavid - Elise's recipe actually mentions grilling the chicken on a gas or charcoal grill before she mentions trying a grill pan. All of the flavors are really powerful, so I think they'd actually be enhanced by the smoke from the grill rather than overtaken. I don't have access to a gas or charcoal grill, so if you try the recipe, I'd be interested to hear about the results!
ReplyDeletethat looks like it would be good. I have a recipe for southwest blackened chicken and it comes out great there is brown sugar and chili powder in it.There is this and other great recipes and tips at www.cookingandgrillinoutdoors.com
ReplyDeleteOutdoorgriller - Your recipe for Southwest Blackened Chicken sounds great. I'm looking forward to checking it out, and thanks for sharing your website with me!
ReplyDeleteMy friend David (see above comments) adapted the "Moroccan Spiced Grilled Chicken Breasts" recipe and turned it into a grilled chicken sandwich prepared in the Great Outdoors. Makes me wish I had access to a real grill!
ReplyDeleteCheck out David's adaptation on his blog: Lake David Fanclub Blog.
Also, David's recipe got me to thinking about how I would use any leftover chicken. I'm thinking that it would be great cut into strips lengthwise and served wrapped in a pita with sliced cucumbers, a bit of red onion, and a yogurt sauce (yogurt spiced with a dash of cumin) instead of mayonnaise. At least, that all sounds great in my head... I haven't actually executed that idea since I didn't have any leftover chicken to use up!