Grilled Moroccan Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 2 |
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Indescribably good! Ingredients:
1 teaspoon white peppercorns |
1/2 teaspoon cumin seed |
1/4 teaspoon coriander seed |
1/8 teaspoon ground cinnamon |
4 garlic cloves |
1 teaspoon coarse sea salt, divided |
1/4 cup scallion, diced |
1 1/2 teaspoons grated lemon zest |
1 tablespoon fresh lemon juice |
1 tablespoon canola oil |
1 tablespoon flat-leaf italian parsley, finely chopped |
2 boneless skinless chicken breast halves |
Directions:
1. Toast peppercorns, cumin & coriander seeds, and cinnamon over medium heat, stirring, 1 minute until fragrant.
2. Grind into coarse powder using small food processor, grinder, or mortar & pestle.
3. Add garlic and 2 teaspoons salt. Mix into a paste & transfer to large bowl.
4. Add onion, zest, juice, oil and parsley. Add chicken & turn to coat.
5. Cover & refrigerate 8 hours or overnight.
6. Prepare grill to medium heat.
7. Remove chicken from bowl; scrape off excess marinade. Sprinkle with remaining salt.
8. Grill, turning, 25 minutes until cooked through.
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