I bought some thinly sliced chicken cutlets on sale one day last week and started poking around the internet, looking for a new recipe to try.

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I immediately liked this one for Moroccan chicken that’s done on the grill, but I found alternate instructions for baking it in the oven, in case my husband didn’t feel like grilling.

Turns out the weather was beautiful, and Charlie was more than happy to fire up the charcoal.

We served this with Tzatziki sauce, which is a mixture of shredded and well-drained cucumber, plain Greek yogurt, fresh lemon juice, minced garlic, fresh dill and salt and pepper. There are several recipes online for it.

The chicken was delicious on its own, but it reached a whole new level with a dollop of the cucumber-dill sauce on top.

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4 tablespoons olive oil

4 tablespoons fresh lemon juice

3 garlic cloves, minced

1 teaspoon ground coriander

1/4 teaspoon ground cumin

1 teaspoon sweet paprika

1/8 teaspoon chili powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 bunch fresh parsley, chopped

4 thinly sliced chicken cutlets

Place oil, lemon juice, garlic, coriander, cumin, paprika, chili powder, salt and pepper in a food processor. Pulse the marinade 5 to 7 times to mince the garlic. Add the parsley and pulse a few more times.

Place chicken cutlets in a large ziptop bag. Add the marinade, seal the bag, and massage the bag, making sure the chicken is coated. Refrigerate 4 hours or overnight.

Grill the chicken over medium heat until cooked through. If using an oven, bake at 375 degrees, covered, for 35 minutes, then uncover and bake 5 minutes more. Serves 4.

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