Greek Chicken Souvlaki with Lemon Rice (Print Version)
# Ingredients:
→ Greek Chicken
01 -
4-6 boneless, skinless chicken breasts, cut into 1.5-inch chunks
02 -
1/4 cup olive oil
03 -
1/4 cup lemon juice (about 3 lemons)
04 -
1 1/2 teaspoons red wine vinegar
05 -
2 teaspoons minced garlic
06 -
1 1/2 teaspoons dried oregano
07 -
1/2 teaspoon dried thyme
08 -
Optional vegetables: onions, zucchini, tomatoes
→ Greek Lemon Rice
09 -
1 cup long grain rice (or 1 1/2 cups short grain rice)
10 -
2 tablespoons olive oil
11 -
1 teaspoon salt
12 -
2-3 tablespoons lemon juice
13 -
2 cups hot chicken broth
# Instructions:
01 -
Cut chicken into 1.5-inch chunks. Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme in a bag or container. Add chicken, seal, and refrigerate for 6-8 hours or longer.
02 -
Remove chicken from marinade and thread onto skewers. Preheat grill to medium-high and spray with non-stick spray or oil.
03 -
Grill skewers for 12-15 minutes total, turning when grill marks appear. Cook until chicken reaches 160°F internal temperature and is slightly browned but still tender.
04 -
Heat oil in saucepan over medium heat. Sauté rice 2-3 minutes, add salt and lemon juice and sauté 1 minute more. Add broth, bring to boil, then reduce heat and cover.
05 -
Cook covered for 30 minutes. If liquid remains, cook uncovered 5 minutes more. Remove from heat and let rest 10 minutes before serving.
# Notes:
01 -
Rice tastes better when made ahead and reheated
02 -
Reserve some marinade for vegetables if grilling them alongside chicken
03 -
Use a meat thermometer to avoid overcooking the chicken