Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- Juice from 1/2 large lemon
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp honey or maple syrup
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 cup long-grain white rice
- 1 3/4 cup low-sodium chicken stock or water
- 1 tbsp lemon zest
- Kosher salt and freshly ground black pepper, to taste
- Juice from 1/2 large lemon
- Plain yogurt, with a pinch of salt
- Fresh dill
- Marinated olives (optional)
Instructions
- Marinate the chicken: In a bowl, combine chicken, lemon juice, olive oil, garlic, oregano, paprika, honey/maple syrup, and salt. Let it sit for 15 minutes or refrigerate overnight.
- Cook the lemon rice: In a pot over medium-low heat, warm olive oil and toast sliced garlic with rice for 3-4 minutes. Add chicken stock and lemon zest; bring to a boil. Cover and reduce heat to low for 15 minutes. Let it sit covered for an additional 10 minutes.
- Grill the skewers: Preheat your broiler or air fryer. Thread marinated chicken onto skewers and broil for 12-15 minutes until cooked through.
- Serve: Fluff the lemon rice and plate with skewers on top. Garnish with yogurt seasoned with salt and fresh dill.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer (approximately 150g)
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg