Moroccan Spiced Chicken Cutlets with Grilled Sweet Potatoes Recipe

  • Yield:

    4 servings

  • Total Time:

    45 mins

  • Prep Time:

    20 mins

  • Cook Time:

    25 mins


  • Chicken
  • 2 tablespoons Mazola® Corn Oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup finely chopped fresh cilantro OR parsley
  • 4 boneless skinless chicken breast cutlets
  • Sweet Potatoes:
  • 2 tablespoons Mazola® Corn Oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin seed
  • Salt and pepper to taste
  • 2 large sweet potatoes cut lengthwise into eighths (thin wedges)


  1. Chicken: Combine corn oil, lemon juice, garlic, salt, spices and cilantro in a medium bowl and whisk until combined. Add chicken cutlets and turn to coat. Marinate chicken for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
  2. Preheat grill to medium heat or 350°F.
  3. Sweet potatoes: Whisk together corn oil, lemon juice, cumin, salt and pepper in a microwave-safe bowl; add sweet potatoes and stir to coat. Microwave on high for 2 minutes. Stir mixture, then microwave for 2 more minutes.
  4. Place chicken and sweet potato wedges onto grill. Cook the chicken for 2 to 4 minutes per side or until cooked through. Grill the sweet potatoes for 1 to 2 minutes per side or just until grill marks appear then move to indirect heat while the chicken completes cooking. Serve immediately.