Grilled Greek Chicken Recipe

Marinate the chicken for at least 4 hours and up to 24 hours before grilling.

Course: Main Course | Servings: 4 people | Author: Tricia

Ingredients

For the marinade:

• 1/2 cup plain Greek yogurt (use full fat yogurt for best results)


• 1/4 cup extra-virgin olive oil


• 1/4 cup fresh lemon juice


• zest of 1 lemon


• 1 tablespoon white balsamic vinegar


• 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)


• 1 tablespoons fresh thyme leaves, or 1 teaspoons dried


• 6 medium garlic cloves, minced


• 1 teaspoon Kosher salt


• 1 teaspoon fresh ground black pepper


• 1/4 teaspoon red pepper flakes

For the skewers:

• 3-4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers


• 1 large red bell pepper, seeded and cut into 1 1/2-inch cubes


• 1 medium red onion, cut into 1 1/2-inch cubes


• 6-8 skewers (if using wooden skewers soak in water for 30-minutes before grilling)

Instructions

1. Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.


2. Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.


3. Preheat gas grill to 400F.


4. Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.

Recipe Notes

Marinade works great for any kind of chicken pieces from whole boneless, skinless to bone-in thighs and legs. Adjust grilling time to allow for larger pieces.

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