We are really loving the Oregon summer! The predictably warm weather in Malaysia can get. . . boring. Having cool mornings and evenings, and even the occasional cool day in August keeps things interesting!
We’ve had days we’ve huddled inside and made warming summer soups, and days we’ve played all day in the backyard grilling up dishes like this chicken.
Last weekend was spent hiding from the 100 degree temps at the lake waterskiing, and hanging out with my adorable niece and nephew at my brother’s house. I love seeing Xander bond with his cousins.
My nephew is 3, and getting way too smart. On Saturday night, we made a fruit pizza. The most beautiful one I’ve ever seen. 🙂 As we were putting on the fruit, I suggested we should put the fruit in a pattern. The next morning, we were making pancakes, and my nephew wanted chocolate chips. I told him his choices were blueberries or peaches. “Blueberries. And chocolate chips. We can make a pattern.” Too smart for his 3 short years!
Anti Inflammatory Spices
Why should we care about inflammation? Inflammation is the cause of many chronic illnesses, such as arthritis, heart disease, Alzheimer’s, and even cancer. The typical American diet is inflammatory (processed grains, saturated and trans fats, sugars).
A tasty way to dress up those veggies and fish? Adding spices with anti-inflammatory properties.
Ginger and Turmeric are 2 out of the top 4 anti inflammatory spices. Cinnamon and cayenne are two others that top this list of health-enhancing spices.
Meat, including chicken, is naturally inflammatory. Instead of going vegan, a more moderate approach to protect your health is to mitigate the inflammation with heavy doses of healing spices!
Tips for Grilled Moroccan Chicken
- The marinade is no fuss- if you only have 15 minutes to let it sit, it will help! However, the longer the better. I usually aim for 2-3 hours, but overnight is better.
- Using a marinade makes it much easier to keep chicken moist. However, cooking on too high of a heat will end up turning your chicken into jerky regardless of how you’ve prepped it! I start my chicken over the hottest part of the grill (usually the center), and after the bottom side has nice grill marks, I move it to the edge away from the high heat, and continue to grill slowly until chicken is cooked through.
More Spiced-Up Chicken Recipes
- Grilled Cajun Chicken Salad, by Cafe Delights
- Cumin Rubbed Grilled Chicken with Chimichurri Sauce, by Cooking Classy
- Asian Five Spiced Chicken, by Rasa Malaysia
- Barbecued Dry Rubbed Chicken, by Goldilocks Kitchen