Chicken Souvlaki Lemon Rice (Print Version)
# Ingredients:
→ Greek Chicken
01 -
4-6 chicken breasts without bones or skin, sliced into 1.5-inch pieces
02 -
1/4 cup lemon juice (approx. 3 lemons)
03 -
1/4 cup olive oil
04 -
1 1/2 teaspoons oregano, dried
05 -
1/2 teaspoon thyme, dried
06 -
2 teaspoons garlic, finely chopped
07 -
1 1/2 teaspoons red wine vinegar
08 -
Optional add-ons: zucchini, tomatoes, onions
→ Greek Lemon Rice
09 -
1 1/2 cups short grain rice (or substitute with 1 cup long grain rice)
10 -
2 tablespoons of extra virgin olive oil
11 -
1 teaspoon sea salt
12 -
About 2-3 tablespoons fresh lemon juice
13 -
2 cups chicken broth, hot
# Instructions:
01 -
Slice chicken into large cubes (1.5 inches). In a container or bag, mix lemon juice, olive oil, garlic, oregano, vinegar, and thyme. Toss chicken into the mixture, close it up, and pop it in the fridge for 6-8 hours, or overnight if you can.
02 -
Take chicken out of the marinade and put pieces onto skewers. Heat up your grill to medium-high and lightly coat it with oil or a cooking spray.
03 -
Cook skewers on the grill for 12-15 minutes, flipping when you see grill marks. Check that the chicken reaches 160°F with a thermometer, making sure it's both juicy and tender with a slight char.
04 -
Warm up olive oil in a pot set over medium heat. Stir rice in for a couple of minutes, followed by salt and lemon juice. Sauté for another minute. Add the hot broth, let it boil gently, then cover and lower the flame.
05 -
Let rice simmer covered for 30 minutes. If any broth is left, cook uncovered for 5 more minutes. Turn off the heat, allow it to sit for 10 minutes, and then fluff before you serve.
# Notes:
01 -
Making rice in advance and reheating it enhances its flavor.
02 -
If you’re grilling veggies too, save some marinade for them!
03 -
A thermometer is handy to make sure chicken doesn’t get dried out.