Greek Marinated Chicken Skewers
This might be my new favorite marinade! So zesty and fresh and perfect for all things Mediterranean. Or just all things!
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 1-2 hours
- Yield: 6
- Category: Protein
- Method: Grill
- Cuisine: Greek
- 2-2.5 lb chicken (I did exactly 1085 g*)
- 1/4 cup fresh oregano – finely chopped
- 1/4 cup fresh parsley – finely chopped
- 7 cloves garlic (as always, I use the frozen dorot cubes.)
- Juice from 1-2 lemons (about 6 tbs)
- 1 tbs olive oil (if you don’t count your macros and the added fat is not a concern to you, add 1/4-/1/2 cup olive oil! And if you do, you can marinate for longer.)
- 1/2 tsp red chili flakes
- 1 tsp cumin
- 1.5 tsp kosher salt
- 1/2 tsp fresh ground pepper
*If you track macros and you do a little more or less chicken than I did, it’s FINE. This variance won’t affect the macros much since your portion will be in grams and not for example 1/8th of the recipe… it will only slightly affect the distribution of the marinade which is so low cal anyway.
- Chop chicken into 1 1/2 inch pieces and place in a large ziplock. (This is one of the only recipes I prefer to use huge fresh chicken breasts rather than chicken tenderloins. Nice for chopping good chunks. But tenderloins work too.)
- Whisk together all marinade ingredients.
- Pour marinade over chicken and seal the bag. Move it all around to make sure it’s nice and covered.
- Marinate up to two hours. With so much lemon and so little oil, sitting in the marinade too long could toughen the chicken so don’t leave it all night. A couple of hours is great!
- 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 little fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan over medium high heat for 4-5 minutes per side. Or until you have nice color and it’s cooked through.
- Serve with a fresh squeeze of lemon and homemade tzatziki, in a greek salad, or grain bowl, in place of the pork in these pitas… the possibilities are endless- YUMMMMM
**(I always spray the grill with cooking spray, but be careful! The flame will climb when you do.)
If you track your macros, you can search “Lillie Eats and Tells Greek Marinated Chicken Skewers” and log as many grams of the GRILLED chicken as you eat! I’ve done all the hard work for you. It must be true love.
- Serving Size: 100 g of GRILLED chicken
- Calories: 188
- Fat: 5.9
- Saturated Fat: 1
- Carbohydrates: 3.1
- Protein: 31