Grilled chicken breast skewers with fresh lemon juice, garlic, and oregano. Bright citrus and herb marinade keeps the meat tender and flavorful.
800g
4tbsp
2piece
4clove
2tsp
1tsp
0.5tsp
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 15g | — | — |
Place the chicken breasts on the board.
Chicken breast · 800 g
Transfer the chicken chunks to a large mixing bowl.
Pour the olive oil over the chicken.
Light olive oil · 4 tbspPlace the lemon on the chopping board.
Lemon · 2 pieceSqueeze all the lemon juice into the bowl over the chicken.
Place the garlic cloves on the chopping board.
Garlic · 4 cloveCrush the unpeeled garlic cloves with the flat of a knife on the board.
Add the crushed garlic to the bowl.
Sprinkle the dried oregano into the bowl.
Dried oregano · 2 tspAdd the salt to the bowl.
Salt · 1 tspAdd the black pepper to the bowl.
Black pepper · 0.5 tspToss everything together until the chicken is evenly coated in the marinade.
Cover the bowl tightly with cling film.
Place the covered bowl in the refrigerator.
Leave to marinate for at least one hour.
Remove the bowl from the refrigerator.
Peel off and discard the cling film.
Thread the marinated chicken chunks evenly onto metal skewers.
Heat a griddle pan over a high heat until smoking hot.
Lay the skewers in the hot griddle pan.
Cook the skewers, turning them with the tongs every couple of minutes, for about 10 minutes, until charred at the edges and the largest piece reads 74 °C on a thermometer.
Transfer the skewers to a plate.
Leave the skewers to rest for a couple of minutes.
Place the parsley on a clean chopping board.
Flat-leaf parsley · 15 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Place the chicken breasts on the board.⏱ 5sResultChicken breast |
| 2 | Chicken breaststep 1 | | Cut the chicken into even 3 cm chunks.⏱ 1 minResultChicken chunks |
| 3 | Chicken chunksstep 2 | | Transfer the chicken chunks to a large mixing bowl.⏱ 10sResultChicken chunks |
| 4 | 4 tbsp | | Pour the olive oil over the chicken.⏱ 5sResultChicken chunks and light olive oil |
| 5 | 2 piece | | Place the lemon on the chopping board.⏱ 5sResultLemon |
| 6 | Lemonstep 5 | | Halve the lemon.⏱ 20sResultHalved lemon |
| 7 | Halved lemonstep 6 | | Squeeze all the lemon juice into the bowl over the chicken.⏱ 30sResultLemon-juiced chicken |
| 8 | 4 clove | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 9 | Garlicstep 8 | | Crush the unpeeled garlic cloves with the flat of a knife on the board.⏱ 30sResultLightly crushed garlic cloves |
| 10 | Lightly crushed garlic clovesstep 9 | | Add the crushed garlic to the bowl.⏱ 5sResultLightly crushed garlic cloves and lemon-juiced chicken |
| 11 | 2 tsp | | Sprinkle the dried oregano into the bowl.⏱ 5sResultLightly crushed garlic cloves and lemon-juiced chicken and dried oregano |
| 12 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultLemon-juiced chicken mixture |
| 13 | 0.5 tsp | | Add the black pepper to the bowl.⏱ 5sResultLemon-juiced chicken mixture |
| 14 | — | | Toss everything together until the chicken is evenly coated in the marinade.⏱ 30sResultMarinated seasoned chicken |
| 15 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 16 | — | | Place the covered bowl in the refrigerator.⏱ 10sResultMarinated seasoned chicken |
| 17 | — | | Leave to marinate for at least one hour.⏱ 1 hrResultMarinated chicken |
| 18 | — | | Remove the bowl from the refrigerator.⏱ 5sResultMarinated chicken |
| 19 | — | | Peel off and discard the cling film.⏱ 5sResultMarinated chicken |
| 20 | — | | Thread the marinated chicken chunks evenly onto metal skewers.⏱ 2 minResultThreaded chicken skewersused in step 22 |
| 21 | — | | Heat a griddle pan over a high heat until smoking hot.⏱ 5 min |
| 22 | Threaded chicken skewersstep 20 | | Lay the skewers in the hot griddle pan.⏱ 10sResultThreaded chicken skewers |
| 23 | — | | Cook the skewers, turning them with the tongs every couple of minutes, for about 10 minutes, until charred at the edges and the largest piece reads 74 °C on a thermometer.⏱ 10 minResultCharred chicken skewers |
| 24 | Charred chicken skewersstep 23 | Transfer the skewers to a plate.⏱ 10sResultCharred chicken skewers | |
| 25 | — | Leave the skewers to rest for a couple of minutes.⏱ 2 minResultRested chicken skewersused in step 28 | |
| 26 | 15 g | | Place the parsley on a clean chopping board.⏱ 5sResultFlat-leaf parsley |
| 27 | Flat-leaf parsleystep 26 | | Finely chop the parsley.⏱ 30sResultFinely chopped parsleyused in step 29 |
| Total Time | 1 hr 26 min | ||
| Nutrient | per serving |
|---|---|
| 385kcal | |
| 46g | |
| 19g | |
| 3g | |
| 7g | |
| 1g | |
| 2g | |
| 676mg |
Grilled chicken breast skewers with fresh lemon juice, garlic, and oregano. Bright citrus and herb marinade keeps the meat tender and flavorful.
What you’ll doYou will cut the chicken into even chunks, coat them in a lemon, garlic and oregano marinade, then refrigerate for at least an hour. After marinating, thread the pieces onto metal skewers and cook them in a smoking-hot griddle pan, turning every couple of minutes. The high-heat griddling stage is where timing and attention matter most, as the chicken must char at the edges without drying out. A short rest follows before finishing with fresh parsley.
