Moroccan Grilled Chicken

Moroccan Grilled Chicken

Serves 4


Rich in the antioxidants selenium and vitamin A and a good source of vitamin B6 and niacin.

½ cup plain Greek yogurt
4 ½ tsp. smoked paprika
½ tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
¼ tsp. ground ginger
¼ tsp. ground cardamom
¼ tsp. ground cumin
1 ¼ - 1 ½ lbs. boneless skinless chicken pieces (breasts or thighs), sliced or pounded ¼" thick
- cooking spray, for the grill grates
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In a small mixing bowl, stir together first 8 ingredients. Place chicken in a shallow square or round glass dish (such as a pie plate). Spread ½ of yogurt mixture over chicken; turn breasts and spread remaining mixture on the other side. Refrigerate, covered, 1-2 hrs. Grill on a grill pan preheated to medium-high and sprayed lightly with cooking spray, turning occasionally, until chicken is done (about 4 min. per side). Discard yogurt marinade. Serve immediately.