The garlicky marinade keeps this chicken moist and Moroccan-style spices keep it flavorful.
The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken.
The recipe is one we adapted from a recipe in the Sacramento Bee years ago.
Elise Bauer
To the original recipe, we’ve added lemon juice to the yogurt and cinnamon to the spice blend.
Add the chicken pieces to the bowl and thoroughly coat with the marinade.
Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight.
Allow for one side of the grill to be the “cool” side.
Grill the chicken breasts over direct high heat a couple of minutes on one side.
Then turn them over and move them to the cool side of the grill.
Cover and cook for a few minutes more, until the chicken is cooked through.
(The easiest way to test for doneness is with your fingertips.
SeeThe Finger Test to Check the Doneness of Meat.
Take care not to overcook, as chicken breasts can easily dry out.
