Chicken Souvlaki Lemon Rice (Print Version)
# Ingredients:
→ Greek Chicken
01 -
4-6 chicken breasts, skin and bones removed, diced into 1.5-inch pieces
02 -
1/4 cup lemon juice (about three lemons)
03 -
1/4 cup olive oil
04 -
1 1/2 teaspoons of red wine vinegar
05 -
2 teaspoons of finely chopped garlic
06 -
Half a teaspoon of dried thyme
07 -
1 1/2 teaspoons of oregano, dried
08 -
Optional: zucchini, tomatoes, or onions
→ Greek Lemon Rice
09 -
1 cup of long grain or 1.5 cups short grain rice
10 -
2-3 tablespoons lemon juice
11 -
2 cups of hot chicken broth
12 -
2 tablespoons of olive oil
13 -
1 teaspoon salt to taste
# Instructions:
01 -
Dice the chicken into chunks about 1.5 inches wide. Toss olive oil, lemon juice, garlic, vinegar, oregano, and thyme into a container or bag. Seal it up after adding chicken, then chill in the fridge for at least 6 hours or longer.
02 -
Take the chicken out of the marinade and slide onto skewers. Warm up the grill to a medium-high setting and use some oil or spray to keep things from sticking.
03 -
Grill the chicken skewers for around 12-15 minutes, turning once you see marks. Keep cooking until the chicken is a bit browned, stays tender, and hits 160°F inside.
04 -
In a saucepan, warm olive oil over medium heat. Stir the rice and cook for 2-3 minutes. Add the salt and lemon juice, stir again for another minute, then pour in the broth. Let it boil, then reduce heat, covering the pot.
05 -
Keep it covered and cook for about 30 minutes. If there’s still liquid left, cook uncovered for another 5 minutes. Turn off the heat, let it rest for 10 minutes before serving.
# Notes:
01 -
Rice is even better when made earlier and warmed up.
02 -
Save some marinade for grilling veggies alongside the chicken if you’d like.
03 -
A thermometer can help make sure the chicken isn't overcooked.