Moroccan Chicken - Jamie Geller

Moroccan Chicken

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Moroccan Chicken

Sweet & Savory Chicken Dish That Is Perfect For Summer

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 Servings ServingsServings


  • c.2.5 lbs Chicken Breast
  • 1
  • Red Wine Vinegar
  • Lemon Juice
  • Honey
  • Cider Vinegar
  • Canola Oil
  • No more than 1 quart of your favorite chicken stock or broth
  • Jar of Your Favorite Apricot Jam
  • Non-stick cooking spray
  • Salt
  • Fresh Ground Black Pepper
  • Garlic powder
  • Grill 26 Charcoal



1 Marinade Chicken Breasts In 4 tablespoons of cider vinegar, 4 tablespoons of red wine vinegar, 3 tablespoons of lemon juice, 1/2 cup of honey and black pepper to taste for at least 2 hours
2 Get the grill started before the chicken is finished marniating
3 After 2 hours you can put the chicken on the hot grill. To make sure the chicken doesn''t stick, use a sillicone brush to put some canola oil on the grill grate.
4 Cut the onions into large chunks and put them on the skewers.
5 Drizzle the onions with canola oil, salt and pepper and lightly grill.
6 Remove the onions from the grill and heat a large skillet and spray with non-stick cooking spray
7 Saute the onions in the skillet
8 Add apricot jam, a dash of salt, a dash 0f pepper and stir
9 Slowly add chicken stock to think to desired consistancy.
10 Remove chicken from grill when cooked through and pour Appricot Sauce on top. Enjoy!

Special instructions

Sweet & Savory Chicken Dish That Is Perfect For Summer


I made this one up