Grilled Moroccan Chicken And Brown Rice Recipes

GRILLED MOROCCAN CHICKEN

Steps:

• Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
• In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
• Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
• Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
• Preheat a grill over medium-high heat to about 425 degrees.
• Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
• Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

GRILLED MOROCCAN CHICKEN AND BROWN RICE

Steps:

• Heat the 1/2 cup oil in a small saucepan over medium heat. Add the garlic and sauté until just starting to brown, about 2 minutes. Remove and discard garlic. Transfer the saucepan to a cooling rack and let oil cool to room temperature.
• Add the cooled oil to a food processor or blender, along with the 1/2 cup scallions, parsley, cilantro, paprika, cumin, salt, turmeric and cayenne (if using). Process or blend until smooth.
• Rub the mixture on both sides of the chicken breasts and let marinate 30 minutes.
• Heat grill to medium heat. Grill chicken breasts until they have reached an internal temperature of 165 degrees F, about 5 to 7 minutes a side. (Discard the leftover marinade.)
• While chicken is cooking, prepare the rice: In a large saucepan, heat the 1 tablespoon oil over medium heat. Add the 1 clove garlic and sauté until just starting to brown, about 2 minutes. Remove and discard garlic.
• Add the rice, chicken broth or stock, the 1/4 cup scallions, salt and pepper to the pan and bring to a boil. Reduce heat, cover and simmer 5 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve with the grilled chicken breasts.

GRILLED MOROCCAN CHICKEN

Steps:

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

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.