Chicken Skewers

Written by on in Dinner, Uncategorized

My daughter asked for “chicken on a stick” for dinner. A great start to the Memorial Day weekend. These easy chicken skewers marinate in just twenty minutes and bake just as quickly – or you can grill them. Since it was raining out, I baked them.

Chicken Skewers
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Chicken Skewers

Recipe by The Cooking LawyerCourse: DinnerCuisine: Mediterranean, Greek
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 1.5 lbs boneless chicken breasts

  • 3 TBS lemon juice

  • 1 TBS balsamic vinegar

  • 1 TBS granulated garlic

  • 1 tsp honey

  • 1/2 tsp oregano

  • 1/2 tsp basil

  • 1/2 tsp cumin

  • 1/2 tsp onion powder

  • 1/4 tsp paprika

  • 1/4 tsp black pepper

Directions

  • Soak skewers in water for 10 minutes.
  • In large bowl, whisk together the lemon juice, vinegar, honey, and seasonings.
  • Preheat the oven to 400 degrees.
  • Prep your chicken by cutting into 1 in cubes – the most important part is to make sure they are as evenly cut in width, depth, and length as possible. As you cut, put the chicken in your bowl with the marinade.
  • Mix chicken well so each piece is evening coated with the marinade.
  • Let the chicken sit for about 10 to 15 minutes to soak in the marinade.
  • Spread out 5 chunks of chicken per skewer.
  • Place the skewers on a baking sheet spreading them out so the chicken can cook evenly.
  • Bake for twenty minutes or until chicken is cooked throughout measuring 165 with a meat thermometer.

Notes

  • If you make this recipe with the Mediterrean potatoes, you can let the chicken marinate while you cut our potatoes. The potatoes need fifteen more minutes in the oven than the skewers, so once you put the potatoes in the oven, the chicken will have marinated for about 10 minutes – which is all it needs to tenderize and flavor the chicken.
  • Companion potato recipe available at: http://thecookinglawyer/Mediterrean-potatoes