Ingredients
1 1/2 pounds chicken breasts or thighs
1/4 cup olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Preparation
Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
or cut the chicken breasts in half.
Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 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 overcoo
