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Greek Chicken Skewers with Lemon Rice Recipe

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4 from 2 reviews

Greek Chicken Skewers with Lemon Rice is a vibrant and flavorful Mediterranean-inspired dish featuring succulent marinated chicken thighs grilled to perfection and served over fragrant lemon-infused rice. This easy-to-make meal balances zesty citrus, aromatic herbs, and smoky paprika to create a wholesome and satisfying dish perfect for weeknight dinners or casual gatherings.

Ingredients

For the Greek Chicken Skewers

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • Juice from 1/2 large lemon
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp honey or maple syrup
  • 1/2 tsp kosher salt

For the Lemon Rice

  • 1 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 cup long-grain white rice
  • 1 3/4 cup low-sodium chicken stock or water
  • 1 tbsp lemon zest
  • Kosher salt and freshly ground black pepper, to taste
  • Juice from 1/2 large lemon

To Serve

  • Plain yogurt with a pinch of salt
  • Fresh dill, chopped
  • Marinated olives (optional)

Instructions

  1. Soak Wooden Skewers: If you're using wooden skewers, soak them in a glass of water for at least 15 minutes to prevent burning during cooking.
  2. Prepare the Marinade and Marinate the Chicken: In a large bowl, combine the chicken pieces with lemon juice, olive oil, minced garlic, dried oregano, sweet paprika, honey or maple syrup, and kosher salt. Toss well to coat the chicken evenly. Let the chicken marinate at room temperature for 15-20 minutes or refrigerate up to overnight for deeper flavor.
  3. Cook the Lemon Rice: Heat 1 tablespoon olive oil over medium-low heat in a medium pot with a tight-fitting lid. Add sliced garlic and rice, toasting for 3-4 minutes until fragrant. Pour in chicken stock, lemon zest, and add salt to taste. Bring to a boil, then reduce heat to the lowest setting and cover the pot. Allow the rice to cook for 15 minutes without lifting the lid. After cooking, turn off the heat and keep the pot covered for another 10 minutes. Finally, fluff the rice with a fork and stir in the lemon juice.
  4. Prepare to Broil the Chicken: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Position an oven rack about 5 inches from the broiler element and preheat the broiler.
  5. Thread and Broil the Chicken Skewers: Thread marinated chicken pieces onto the soaked skewers evenly. Place the skewers on the prepared baking sheet and broil for 12-15 minutes, turning once if necessary, until the chicken is cooked through and slightly charred on the edges.
  6. Assemble and Serve: Plate the lemon rice, place the broiled chicken skewers on top, and accompany with a dollop of salted plain yogurt, fresh chopped dill, and marinated olives if desired. Enjoy your Greek-inspired meal!

Notes

  • Soaking wooden skewers prevents them from burning under the broiler.
  • Marinating chicken overnight enhances flavor and tenderness.
  • If you do not have a broiler, grilling or using a stovetop grill pan are excellent alternatives.
  • Use low-sodium chicken stock to control salt levels, or substitute water for a lighter dish.
  • The yogurt sauce adds a cooling contrast; feel free to mix in some garlic or cucumber for a quick tzatziki twist.

Find it online: https://glowcooks.com/greek-chicken-skewers-with-lemon-rice-recipe/