The weather is perfect these days for summer grilling and this is one of my favorite grilled chicken recipes. It’s based on a recipe from Two Peas and Their Pod – chicken skewers with chicken seasoned in a Greek-style marinade. It’s really simple and delicious.   

Ingredients:

• 2 lbs boneless skinless chicken breasts or thighs
• 1/2 cup plain Greek yogurt
• 4 cloves garlic, peeled and minced
• 1/4 cup olive oil
• 1 tsp. grated lemon zest
• 3 Tbsp fresh lemon juice
• 2 Tbsp red wine vinegar
• 1 1/2 tsp. dried oregano
• 1/2 tsp. paprika
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• Cherry or grape tomatoes – 4 or 5 per skewer
• Crumbled feta cheese and chopped fresh parsley, for garnish
• Tzatziki Sauce, for serving

Method:

1. Cut the chicken breasts or thighs into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish.
2. In a medium bowl, combine the Greek yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.
3. Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated. Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.
4. If you are using wooden skewers, make sure you soak them in water for at least 20 minutes before adding the chicken. That way the skewers won’t catch fire and burn. 
5. Remove the chicken from the marinade and thread the chicken pieces on skewers – about 4 ounces per skewer – alternating between tomatoes and chicken pieces. 
6. Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick. Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.

Serve with your favorite sauce, such as tzatziki, perhaps garnished with crumbled feta cheese and parsley or oregano. 

FOR MORE RECIPES GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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