Moroccan Grilled Chicken Sandwiches with Onion Marmalade

Moroccan Grilled Chicken Sandwiches with Onion Marmalade
Photo by Scott Phillips

Ingredients

  • 12 2-½-inch-square pieces focaccia, sliced in half horizontally and lightly toasted
  • Vegetable oil as needed
  • 1 to 2 cups baby arugula, washed and dried
  • 4 medium boneless, skinless chicken breast halves (7 to 8 oz. each), lightly pounded to an even thickness
  • Moroccan Spice Rub
  • Onion Marmalade
  • Kosher salt and freshly cracked black pepper

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Oil the grill grate. Spread the spice rub on a plate. Lightly rub each chicken breast with oil and press each breast into the spice rub to thoroughly coat one side of the meat. When the grill is hot, arrange the chicken, spic...

View full recipe at Fine Cooking

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