Berber-Spiced Chicken

Printed from Jenn's Food Journey, adapted from Steven Raichlen
- Serves 2 -

1 Tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon coriander
1/2 teaspoon lemon zest
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
1 Tablespoon lemon juice
1 Tablespoon olive oil
2 boneless, skinless chicken breasts

In a small bowl, mix together all the ingredients except the chicken, until it forms a wet paste. Spread evenly over both sides of the chicken and place on a plate or platter. Loosely cover with plastic wrap and place in refrigerator for at least 1 hour and up to 4 hours.

Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 5 minutes. Serve with sauce (see recipe for spicy lemon and paprika ailoi) and enjoy!