Moroccan-Spiced Chicken Brochettes

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by NHNonni, 5/27/2008I discovered this recipe in a 10-year old copy of Fine Cooking. It's terrific. I've been marinating grilled chicken etc. for years but I like this change - first a rub then a flavorful oil poured over the cooked meat at serving time. Made a delicious entree served with sauteed spinach & Swiss chard and thinly sliced sweet potatoes and red onion slices seasoned with the Moroccan rub, a teaspoon of orange zest, sprinkled with a little oil then cooked on the grill in foil packets. A meal to remember.

by malcon, 3/17/2008very good....

by ragoodlett, 1/10/2008A lot of small steps and not necessarily a cheap recipe either (all of the spices), but worth it. I made this for a 70th birthday party that I catered and everyone loved it. The chicken was full of flavor and moist and the oil to drizzle was a huge hit.