Kiss the cook: Grilled chicken with Moroccan spices equals love at first bite

Any summer night is Father’s Day when Dad mans the grill for relaxed dinners on the patio.

Here’s an idea for fabulous grilled chicken that uses common spices in an exotic combination that hints at Morocco.

This recipe, from onceuponachef.com, is not very challenging and your picky eaters should still love it.

The key is the marinade. The chicken should bathe in the spice combo for about five hours in the refrigerator.

This marinade works perfectly well for bone-in chicken or tenderloins.

Instructions
Combine olive oil and dry ingredients to make the marinade. Put chicken and marinade in freezer bags. Shake to coat and then massage the marinade into the chicken. Marinate in the refrigerator for 5 to 6 hours.

Cooking time will depend on whether you are using thin tenderloins or bone-in pieces.

Tenderloins will cook very quickly. Preheat grill on high. Place the tenderloins and spoon on marinade. Grill 2 to 3 minutes per side. Keep your eye on them to make sure they don’t overcook.

For full chicken breasts, preheat gas grill to 400 degrees with lid down. Turn off one of the burners and place chicken skin-side down on the off burner. Grill over indirect heat for 15 minutes (grill lid closed). Turn over, cook on indirect heat for 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.

Marinade ingredients
1-1/2 to 1-3/4 pounds chicken breasts
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