Moroccan Marinade for Grilling Chicken

Ready in 1h

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2 tb Paprika; hot Hungarian
16 oz Skinless boneless chicken
2 ts Ground cumin
2 tb Fresh Lemon Juice
2 cloves Garlic; finely
1/2 c Lowfat chicken broth
1/2 c Fresh cilantro; leaves

Original recipe makes 4



Mix all ingredients in a large glass bowl. Add 2 to 4 chicken breasts fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight. To grill, remove chicken from marinade, wiping any excess off. Place breasts on a well-heated grill, and turn them several times during grilling so chicken cooks evenly for about 8 minutes without burning. To broil, line a broiling rack with foil. Remove chicken from marinade, wiping any excess off chicken. Slide rack under a fully heated broiler and cook until done, about 8 minutes, turning several times so that chicken cooks evenly without burning. 150 CALS, 2.6g FAT, 15% CFF (mc) Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh > 12/98 Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by on Dec 13, 1998, converted by MM_Buster v2.0l.

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