Cumin, coriander, cinnamon and cayenne perk up everyday chicken thighs in this easy, Moroccan-inspired recipe. Serve it with boiled garden beans and whole-grain couscous flavored with lemon zest and cilantro.
Spice-Rubbed Grilled Chicken
1 1/4-1 1/2 lb. (625-750 g.) skinless, boneless chicken thighs
1 Tbs. olive oil
1 Tbs. fresh lemon juice
Coarse kosher salt and freshly ground pepper
1 1/2 tsp. ground cumin
3/4 tsp. ground coriander
3/4 tsp. ground cinnamon
1/8-1/4 tsp. cayenne pepper
1 1/2 tsp. grated lemon zest
Fresh cilantro, minced
Cut excess fat from the chicken. Place the thicken on a small baking sheet. Brush on both sides with olive oil and lemon juice and sprinkle with salt and pepper. Mix the cumin, coriander, cinnamon and cayenne in a small bowl, and then sprinkle over both sides of the chicken. Sprinkle with the lemon zest.
Prepare a charcoal or gas grill for direct-heat grilling over high heat. Add the chicken to the grill rack, cover, and cook until springy to the touch and cooked through, about 6 minutes per side. Transfer the chicken to a warmed platter and sprinkle with cilantro. Serve right away. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.