Grilled Moroccan Chicken

I cooked this on my grill pan, which actually was perfect. Covering the chicken with a pot lid helps cook the inside perfectly and make it super moist but also the grill feel on the outside. I saved some time and had it with some Goya Mexican rice (obviously this is a HUGE portion… it was more for the picture)
The marinade is SUPER easy to make in a food processor or blender. It tastes salty but cooks perfect on the chicken. YUM


  • 4 boneless chicken breasts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped scallioin (white part only)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh cilantro
  • 1 TBsp minced garlic
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper


  1. Combine everything in the food processor. Mix till smooth.
  2. Coat Chicken with Marinade in ziplock bag, or submerge in baking dig. Let stand min 30 mins.
  3. Grill Chicken till done.

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