Moroccan Grilled Chicken Sandwiches

The kitchen of Lake David reports on the successful adaptation of Simply Recipes' and Taste As You Go's Moroccan Spiced Grilled Chicken.

For the Lake David Moroccan Grilled Chicken Sandwich, we substituted a less healthy macaroni salad with shredded carrots for the healthy brown rice. We also added the Lunds brand bakery fresh kaiser roll big buns.

Ingredients:
3/4 C plain yogurt
1/3 C chopped fresh cilantro
1/3 C chopped fresh chives
1 T olive oil
1 t garlic salt
1 1/2 t paprika
1 1/2 t ground cumin
1/2 t kosher salt
1/2 t fresh ground black pepper
1+ pound skinless boneless chicken breast
Penzey's 4/S (Special Seasoned Sea Salt (coarse sea salt, sugar, red pepper, extra bold black pepper, tumeric, onion, garlic, oil of paprika, celery, rosemary, and thyme)

Mix the marinade ingredients in a bowl (everything except the 4/S). Add the chicken and cover with the marinade. Cover with saran wrap and refrigerate 6-10 hours (mine marinated over night and was prepared for lunch the next day).

Preheat grill on high. Place chicken over heat for a couple minutes per side (till you see the brown grate mark). Move to medium-low or indirect heat for another 10 minutes or until chicken is cooked through. (Warning: What happens when you eat undercooked poultry? Bad things will happen.) . When the chicken is done, toss the kaiser rolls on the high heat for 15-20 seconds to toast (watch out -- they will burn easily). Assemble and enjoy.

Flavor tip #1: I had some leftover hickory chips still in the lava rock that added a nice smokey flavor.

Flavor tip #2: Sprinkle a dash of 4/S while grilling. The extra salt brings out the flavors.

Flavor tip #3: Of course this has nothing to do with the chicken flavor, but we recommend a chilled Leinie's Summer Shandy (see photo) during grilling.



Our hats off to SR and TAYG for the great marinade. Hope you enjoy the more upscale dining version or our kicked up BBQ sandwich rendition.