4lbchicken breasts or tenderloins cut into 1.5 inch chunks
10clovesof minced garlicor frozen dorot cubes
3tbsrice wine vinegaror lemon juice
1tbsginger pasteor minced fresh ginger if you're an overachiever!
Combine everything but the chicken in a bowl large enough to add the chicken to.
Once it's mixed, add the chunks of chicken and toss to coat.
Cover or transfer to a large ziplock bag and marinate for 1-4 hours. Overnight would probably be fine with the yogurt in there but I haven't tried it!
Soak wooden skewers (if that's what you're using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)
Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan (or a saute pan will work just fine!) over medium high heat for about 5 minutes per side. Or until you have nice color and it's cooked through.
**(I always spray the grill with cooking spray, but be careful! The flame will climb when you do.)
If you track your macros and want to log this, search "Lillie Eats and Tells Moroccan Chicken" in My Fitness Pal and log however many grams of grilled chicken you take! Eeeeeasy....