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

Ingredients:
- 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

Instructions:

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.