- 4 (6 oz) boneless skinless chicken breasts*
- 1/4 cup olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp peeled and minced fresh ginger
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp turmeric
- 1/3 cup chopped fresh cilantro, plus more for serving
- Salt and freshly ground black pepper
Instructions
- 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 3/4 - 1 tsp salt and 1/2 tsp 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 (and make sure marinade goes between chicken breasts). Transfer to 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.
- Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
- Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
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