Greek Chicken
Published on May 3, 2020
A great summer meal to serve with lemon potatoes, tzatziki (or our cucumber, dill dip), feta, olives, and other classic greek dinner fixings.
Ingredients
- 3 chicken breasts
- 0.25 cup lemon juice
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 3 cloves garlic, minced
- 0.25 cup olive oil
- salt and pepper to taste
Instructions
Servings: 3
Prep time: 1h10m
Cook time: 25m
Total time: 1h35m
Combine the lemon juice, oregano, rosemary, garlic, olive oil, and salt and pepper in a bowl and set aside. Slice the chicken breast into 0.25″ pieces and add to a large mixing bowl with the marinade and toss to cover.
Cover and let set in the fridge for at least 1 hour and up to 3 hours.
Skewer the chicken and set on a casserole dish or something that will allow airflow under the skewer. Set under a broiler, turning every 5-10 minutes when a crisp brown crust forms on the chicken. Alternatively, you can barbeque the chicken until cooked through slightly charred.
Serve with lemon potatoes, tzatziki (or our cucumber, dill dip), feta, olives, and other classic greek dinner fixings.