Moroccan Grilled Chicken Sbd Recipes

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GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.

Provided by Jennifer Segal

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 12

1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper

Steps:

  • Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
  • Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
  • Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg

GRILLED CHICKEN WITH MOROCCAN PASTE



Grilled Chicken with Moroccan Paste image

My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!

Provided by Pam-I-Am

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 garlic cloves, peeled and pressed
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons turmeric
3 tablespoons vegetable oil
1 (3 1/2-4 lb) chicken (cut up or whole)

Steps:

  • Prepare the chicken by washing it and patting it dry (whole or cut up).
  • Mix spice paste ingredients together in a small glass bowl.
  • For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
  • Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.

GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

Provided by Jaclyn

Categories     Main Course

Time 2h20m

Number Of Ingredients 12

4 (6 oz) boneless skinless chicken breasts*
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic ((3 cloves))
1 Tbsp peeled and minced fresh ginger
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/3 cup chopped fresh cilantro, (plus more for serving)
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 299 kcal, Carbohydrate 3 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MOROCCAN GRILLED CHICKEN (SBD)



Moroccan Grilled Chicken (sbd) image

This chicken is is marinated in the olive oil and spices for 30 minutes or more. Good served with couscous and Red Piniento Sauce. This recipe comes from The South Beach Diet.com.

Provided by Barb G.

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
2 garlic cloves, minced
2 boneless skinless chicken breasts

Steps:

  • Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl; Add the chicken breast and cover with olive oil minture and marinate.
  • Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced; Serve with side dish of your choice.

MOROCCAN GRILLED CHICKEN



Moroccan Grilled Chicken image

Take a trip on the Marrakesh Express with this easy offering from Phase 3 of the South Beach Diet.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 9

¼ cup extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon ground cloves
3 cloves garlic, minced
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
1 (5.8 ounce) box dry couscous
½ cup Red Pimiento Sauce

Steps:

  • Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm.
  • Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it among 4 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tablespoons of the sauce over each chicken breast.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 34.2 g, Cholesterol 71.9 mg, Fat 18.3 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 3.1 g, Sodium 807.4 mg, Sugar 0.4 g

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