Moroccan Spiced Grilled Chicken

Recipe printed from Jenn's Food Journey, Adapted from Planet Barbecue! by Steven Raichlen


4 boneless, skinless chicken breasts

1/2 sweet onion, coarsely chopped

2 Tablespoons sweet paprika

1 Tablespoon ground cumin

1 Tablespoon ground coriander

2 teaspoon coarse salt (kosher or sea)

2 teaspoons black pepper

2 Tablespoons fresh lemon juice

3-4 Tablespoons vegetable oil


Place the chicken in a resealable bag.  Place the onion, paprika, cumin, coriander, salt, and pepper in a food processor and puree to a smooth paste.  Work in the lemon juice and enough oil to obtain the consistency of thick heavy cream.  Pour the marinade over the chicken, seal, and let sit in refrigerator for at least 1 1/2 hours, but you could do it as long as over night.

Preheat grill to medium.  Rub oil on grill grates.  Place chicken directly over the fire and grill 5-8 minutes per side or until the chicken is no longer pink in the middle.  Remove from grill and allow to rest for 3 minutes before slicking into.  Enjoy!


***To bake:  Preheat oven to 400 degrees.  In a skillet with a little oil, sear the chicken for about 2 minutes on each side.  Remove and place in baking sheet sprayed with non-stick spray.  Bake for 10-12 minutes or until the chicken is cooked through (165 degrees).  Enjoy!