Moroccan Grilled Chicken

We got a panini maker for Christmas and I've been experimenting with the grill plates.  I've found that it speeds up the cooking of steaks and fillets because it cooks on both sides at the same time.

This recipe is very flavorful and makes a quick weeknight meal.  I don't think I've ever used so much paprika in a single recipe.  If that spice doesn't interest you I think you could substitute curry powder or Rogan Josh seasoning for a different taste sensation.

Moroccan Grilled Chicken
Serves 4-5

1/2 cup plain Greek yogurt
4 1/2 tsp smoked paprika
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp cumin
1 1/4 lbs skinless chicken thighs, pounded to 1/4" thickness

In a small mixing bowl, stir together the yogurt and all the spices (first 8 ingredients). Lay the chicken out on a plate, tupperware or a pan and spread each piece with the yogurt mixture on both sides. Refrigerate for 1-2 hours.

Grill on a grill pan, preheated and sprayed with cooking spray.  Cook for 4 minutes per side.  Remove to a plate and cover with foil. Let rest for 5-10 minutes before serving.  Discard any excess marinade.