Moroccan Chicken

The Moroccan Chicken is to the right of the Moroccan Couscous Salad.  I also served roasted vegetables and Indian Chicken.  The chicken was drier than usual.  I should have had Grant stay to grill to perfection.  Give it a try---it's a great summer dish.

Chicken breasts/strips

Marinade

1/4 cup olive oil

3/4 cup grape juice

1/4 cup lemon juice

3 Tbsp ground cumin

1 1/2 Tbsp ground coriander

2 tsp ground cinnamon

1/4 tsp cayenne pepper, optional

1/4 cup chopped fresh cilantro

Preparation

Whisk first 8 ingredients and pour into ziplock bag with chicken breasts.  

Chill to marinate 4 to 6 hours.

Prepare barbecue (low heat)

Turn breasts frequently and baste with marinade for a nice juicy, delicious piece of chicken.