This grilled Moroccan Chicken recipe is a healthy option for grilled chicken, comfort food spices flavor the tender chicken for easy, healthy entertaining.
Cut chicken in to 2" cubes, making sure to cut them all equal in size so they cook evenly. Set aside.
Into a small bowl, combine all other ingredients and stir to mix well.
Into a large ziplock bag, pour bowl of spice/oil mixture. Then place chicken cubes into the bag.
Press all air from bag, then seal the bag. Move the seasoning all around once the bag is sealed so that all chicken is covered with the marinade.
Allow to marinate for at least an hour, up to 24 hours before grilling. (Leave in the fridge during this process.)
Preheat grill to medium high.
While grill is heating up, place chicken cubes onto skewers/kabob sticks. Do not over fill the kebob, you want there to be as much chicken area to be able to be exposed to the flame. The chicken can touch, but don't press it super tightly.
Place the skewers on the hot grill, leaving 2 inches in between the skewers. Watch for hotspot and keep the chicken from flame ups. Every grill heats to different temperature, but I grilled the kebobs for 7 minutes on one side, then 5 on the other. I always cut into a couple of pieces to make sure chicken is fully cooked and that there is no pink remaining.
Serve immediately. (Serving options, serve over rice or along side grilled vegetables. (This marinade also works well with veggies!)