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Easiest Moroccan Chicken

Yields1 Serving

 2 large boneless, skinless chicken breasts (or equivalent)
 1 + tbsp Red Wine Vinegar
 1 tbsp Iron Skillet Moroccan Seasoning
 ¼ cup Olive OIl

-- If marinading more than 4 hours, leave chicken in whole pieces and cut into strips after marinading.

-- If marinading less than 4 hours cut chicken into strips or chunks.


Combine Chicken, Vinegar, Olive Oil, and Iron Skillet Moroccan Seasoning. Cover or seal in a zip-lock bag and refrigerate to allow to marinate for several hours or overnight.


Thread marinaded chicken onto water-soaked skewers and grill on hot grill until cooked through.
-- Optional cooking methods include baking in a 425 oven or frying


Serve with a garden salad and couscous or rice and plenty of tzatziki.

Or serve on a pita with chunky fresh veggies, hummus and tzatziki.