Tangy lemon herb chicken breast chunks covered with delicious Greek spices. These Greek chicken kabobs are moist, flavorful, and can stand on their own. No sauce needed!
The weather is warming up! Have you fired up the grill yet?
These Greek chicken kabobs are full of flavor, moist and perfect for the grill.
Flavorful herbs and Greek yogurt give this Greek chicken a classic, delicious flavor while keeping them moist.
If you like greek food, this will become a fast family favorite especially during grilling season (we have this yummy Greek chicken year-round).
EASY GREEK CHICKEN MARINADE!
This marinade is so easy to make. It amazes me how much flavor comes out of a marinade that is this quick and easy.
Sometimes I make it even easier by making a double or triple batch for later… more about this below. Can you say FREEZER MEAL?
MAKING THE MARINADE:
In a large ziploc bag, combine all marinade ingredients.
- Lemon juice
- Greek yogurt (you can also substitute sour cream if you don’t have plain Greek yogurt)
- Dried parsley
- Red chili flakes
This Greek chicken marinade is packed with flavor. All you need to do now is shake to mix.
You’re ready to add chicken.
GREEK CHICKEN IS AN EXCELLENT FREEZER MEAL!
I love to save time and money by doing food prep and freezer meals. This Greek chicken recipe is a perfect recipe to do this with.
It’s so easy and will save you time and headache in the future. I promise!
When I make this chicken I double, triple, and sometimes even quadruple the recipe. When all the ingredients and spices are already out it makes this process so easy.
If I quadruple it, I basically just get 4 gallon-size bags. On the 3 that will be frozen for later, I write the the date it was prepared (today’s date if I was prepping them today). Then place the same quantities of ingredients in each bag. It’s the same process for each bag so it goes really fast.
It really only takes a few extra minutes to prepare the extra meals.
Once the marinade is in the bags I put thawed (OR FROZEN… yes, for the meals you plan to freeze, you can use frozen chicken breasts or chunks) chicken breasts or chunks in the marinade.
Place the chicken you plan to cook that day in the fridge and the rest in the freezer for when a no-stress easy dinner is wanted (or needed 😉 ).
SAVE TIME BY MAKING GREEK CHICKEN BREAST:
If you want to save time when making this Greek chicken recipe, you can skip the kabobs and go for larger grilled chicken breasts. This will save you time in cutting small chunks and skewering them before grilling.
I prefer butterflying the chicken before marinating. It creates more surface area for the marinade to flavor.
You can butterfly the breasts or keep them whole. Just remember cook/grill time will vary depending on thickness. Make sure to get the thickest part of the chicken breast to 165 degrees F (safe zone).
Using whole chicken breasts instead of chunks offer the same great flavor with less prep. Win, win!
FRESH VS DRIED INGREDIENTS:
I will be the first to say fresh is best BUT (and that’s a really big but) if you are making a marinade or dressing I usually lean toward dry as it will help the mixture last longer. This is especially true with dressings that may not be used the same day.
For this marinade, you can really go either way.
I usually have all the ingredients on hand (dried), if I have fresh I add fresh. For the full printable recipe, I will include both measurements.
With that said, I do always use fresh minced ginger or ginger puree. If you don’t have any you can use ground ginger but fresh really takes it to the next level.
Without further adieu… here’s the full printable recipe. Enjoy!
- 2 Tbs lemon juice (fresh is best but bottled is fine too)
- 1/3 cup plain Greek yogurt (or sour cream)
- 1/4 cup finely chopped parsley (or 2 Tbs dried parsley)
- 1 tsp salt
- ½ tsp red chili flakes (add more for spicier chicken)
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp Fresh minced ginger or ginger puree (or 1/4 tsp dried ground ginger)
- 1 tsp chopped garlic (or 1/4 tsp dried garlic powder)
- 2-2 1/2 lbs chicken breasts, cut into 1x1 inch chunks
- In a gallon size ziploc bag, combine all marinade ingredients. Shake and squish to mix.
- Add chicken chunks. Place in the fridge to marinate 1-12 hours.
- Spray or wipe grill with a little oil to help chicken not stick.
- After marinading, skewer onto metal or bamboo skewers.
- Grill over medium to medium-high heat until chicken reaches 165 degrees F. internally. This usually only takes 7-10 minutes (turn skewers several times to get grill marks on all sides).
- Remove from grill, cover with tinfoil and let chicken rest for 5 minutes then Enjoy!
*See notes for additional information*
- If using bamboo skewers, soak skewers in water for at least 30 minutes. This will help them from catching fire during grilling.
- To speed up prep process, skip the kabobs and enjoy grilled greek chicken breasts. Butterfly chicken breasts (cut in half horizontally) then marinate. Grill time may vary depending on the size of chicken breasts. Make sure chicken reaches the "safe zone" of 165 degrees F.
- This recipe can be prepped ahead and frozen. Make as directed. Once the chicken and marinade are ready to "marinate." Put it in the freezer. When ready to use, let thaw then grill.