Moroccan Marinade For Grilling Chicken Recipes

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.

GRILLED MOROCCAN CHICKEN

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.

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.

MOROCCAN CHICKEN MARINADE

Steps:

• Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
• Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
• Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
• Then fry chicken or BBQ it, whatever!
• Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
• Add the sultanas, lemon rind and almonds to the couscous mix.
• Serve the chicken on the cous cous.
• The chicken pieces also make a great addition to a green salad.
• Add some chick peas to really impress.

MOROCCAN MARINADE FOR GRILLING CHICKEN

Steps:

• Mix all ingredients in a large glass bowl. Add 2 to 4 chicken breasts fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight. To grill, remove chicken from marinade, wiping any excess off. Place breasts on a well-heated grill, and turn them several times during grilling so chicken cooks evenly for about 8 minutes without burning. To broil, line a broiling rack with foil. Remove chicken from marinade, wiping any excess off chicken. Slide rack under a fully heated broiler and cook until done, about 8 minutes, turning several times so that chicken cooks evenly without burning. 150 CALS, 2.6g FAT, 15% CFF (mc) Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh >[email protected] 12/98 Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by [email protected] on Dec 13, 1998, converted by MM_Buster v2.0l.

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN MOROCCAN STYLE

Steps:

• Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
• Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

TFAYA BAKED CHICKEN

Steps:

• Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
• Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
• Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
• Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
• Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.