Grilled Moroccan Chicken with Apricot Couscous Salad
If you don’t follow Once Upon a Chef on Instagram, you are missing out. I have both her cookbooks- and my favorite separates out Weekend and Weeknight recipes so you can go straight to something quick after work/activities to feed the family.
I wanted grilled chicken but it always dries out on me, and she stated in her recipe this wouldn’t—she didn’t lie. It was delicious, not spicy but full of spice and flavor. Even macro counting on the FASTer Way carb cycling plan, this fit into a dinner I could eat and the kids loved. I wrote it out here, but you can also find it on her site here.
Servings: 4
INGREDIENTS
1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
INSTRUCTIONS
Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inchthickness. (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.
