Middle Eastern Grilled Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 lbs Chicken Breast, skinless, boneless, cut into fillets (you can use skinless boneless chicken thighs)

1/2 cup Plain yogurt (this helps tenderize the meat but can be omitted if you are Dairy-Free)

1 Lemon's Juice

1/2 tbsp Vinegar, apple cider or white vinegar work great

1 tbsp Tomato Paste

1 tbsp Olive oil

4 Garlic cloves, minced or crushed

1 tbsp Dried Ground Oregano

1 tsp Garlic Powder

1 tsp Seven Spice

1 tsp Aleppo Pepper

1/4 tsp Cinnamon

1/2 tsp Cumin

1 tsp Sumac

1 tsp Paprika

Salt & Pepper to preferene (use at least 1 tsp of salt)

Directions

In a large shallow bowl, mix together all the above ingredients other than the chicken into a creamy well incorporated mixture.

Use a mallet to tenderize the chicken and make it equal in thickness by covering the fillet in plastic wrap then pounding the fillet a few times.

Season each chicken fillet with salt and pepper on both sides. Then. toss the chicken in the marinade making sure that it is equally marinated on all sides. Keep the chicken in the marinade for at least 2 hours covered in the fridge. Ideally, 4 + hours or overnight would be great.

This chicken would taste amazing on the grill cooked for about 7 minutes each side or until the internal temperature reaches 165F. Cooking time will vary depending on the thickness of the chicken. I always recommend having a meat thermometer.

Alternatively, you can heat a griddle and spray with a little oil then cook the chicken by searing 7 minutes on each side and then covering it with a lid so the inside of the chicken cooks through as well. This may take more time depending on the thickness of the fillet. Make sure the chicken is either fully white inside or reaches an internal temperature of 165F for a juicy chicken.

Serve this delicious grilled chicken with salad, rice, or in a sandwich. Enjoy!