Grilled Chicken Marinated with Lemon and Morocco Spice
December 19, 2016 Prep Time: 15 minutes
Yield: 4 servings

- 4 Boneless/ Skinless Chicken Breasts
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Brown Sugar
- 3 Tbsp Dijon Mustard
- 1 tsp Salt
- Grated Zest and Juice of 1 Lemon
- 1 Tbsp This Little Goat Went to Morocco Spice Mix


Place all ingredients except lemon juice into zip top bag, pushing out as much air as possible. Marinate in the fridge for 2-4 hours, flipping bag halfway through.
Heat grill to medium hot. Scrape and oil grate. Remove chicken from marinade and place smooth side down on grill. Cook for 3-5 minutes, and then flip and cook until chicken registers 165 on an instant read thermometer. Remove from grill, tent with foil and let rest for 5-10 minutes. Drizzle lemon juice over chicken before serving immediately.