Ingredients
4pcschicken breasts,6 ounces, boneless skinless
¼cupolive oil
2tbspfresh lemon juice
1tbspgarlic,minced
1tbspginger,fresh peeled and minced
1½tspground cumin
1tspground coriander
1tsppaprika
½tspground cinnamon
¼tspturmeric
⅓cupcilantro,fresh chopped, plus more for serving
Salt and freshly ground black pepper
Preparation
Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and cilantro. Season with salt and pepper (about ¾ – 1 teaspoon of salt and ½ teaspoon of pepper).
Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
Rub marinade over chicken breasts. Transfer to the refrigerator and allow to marinate at least 2 hours and up to 8 hours.
Preheat a grill over medium-high heat to about 425 degrees F.
Grill chicken until center registers 165 degrees F on an instant-read thermometer, about 4 minutes per side for 6 ounces of chicken breasts.
Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
