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Juicy grilled Greek-style chicken on sticks, teamed up with fluffy, tangy lemon rice, turns any night into a Mediterranean treat. When you bite in, you get tasty citrus with herby goodness piled on. You’ll see a golden sear on the chicken, but the inside stays super moist. I go back to this dish whenever I want an easy showstopper—simple things come together and taste amazing.
One backyard BBQ last summer, these chicken skewers stole the show. Everyone kept asking what made the chicken so packed with flavor. The trick? Letting it soak in that marinade for a solid 4 hours. Really lets those Greek flavors come alive.
Flavorful Ingredients
- Basmati rice: Those slender grains stay loose and perfectly fluffy. Before you start, give them a rinse to keep them from clumping up and to help them soak up that lovely buttery, lemony sauce
- Dried oregano: It’s what brings all the Greek vibes. The Mediterranean type is a bit stronger and richer than the Mexican one
- Fresh lemons: The juice and grated skin (zest) wake up every bite with bright, citrusy spark. Grab smooth, heavy lemons—they have more juice and smell amazing
- Chicken thighs: Go for these, not breasts—they stay juicy even if you leave them on the grill a bit too long. Try to cut them into pieces that are about the same size and trim off most of the extra fat
- Extra virgin olive oil: Splurge a little here—since it’s a big part of the marinade, you want oil that’s peppery and fresh
Simple Directions
Start with the marinade: Pour olive oil and whisk until the mix goes cloudy
Now work in your lemon juice a bit at a time, whisking so it blends smoothly
Finish up by stirring in the dried oregano, garlic bits, sweet paprika, salt, and cracked pepper—mix well
You’re looking for a marinade that’ll stick to the spoon and not run right off
Get the chicken set: Slice up thigh meat into chunks (try for about an inch and a half)
Scoop them into marinade and really work it in—use your hands to make sure every piece is coated
Pop everything in the fridge, covering the bowl. Flip the chicken partway through if you remember
Take the chicken out and let it hang on the counter for half an hour before you cook
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Cooking Lemon Rice
Melt the butter in a pot until it starts bubbling
Dump in the rinsed rice and stir it non-stop for about two minutes to toast
Add in warm chicken broth and let it just barely bubble along
Stick a lid on, drop the heat all the way down, and don’t touch it for exactly fifteen minutes
Let it sit with the lid on for five more minutes. Only then, fluff in your lemon juice and any herbs
Time to Grill
Slide the marinated chicken pieces onto wooden sticks you’ve soaked, leaving a bit of space between each one
Lay them on a grill set to medium-high—think kitchen oven at about 375F
Don’t mess with them—leave them still for about 5 or 6 minutes so you get those nice grill marks
Flip each skewer and grill for roughly another 4-5 minutes until a thermometer says 165F inside
Let the skewers sit for five minutes off the heat so the juices settle
Whenever I make this, my family races for the lemon rice first. Even my picky kid gobbles up second helpings. Toasting the rice in butter at the start really gives an awesome, nutty taste that makes the whole dish pop.
Vibrant Mediterranean Vibes
Greek food’s all about coming together around good food. Every time I eat these skewers, I think of sunny seaside taverns and long tables heaped with simple, bold flavors. The smoky chicken and zippy rice bring that carefree, welcoming feeling right to your table.
Awesome Side Picks
This meal kills it with fresh crunchy veggies and cool dips. Lay out some cucumber sticks, cherry tomatoes, and soft pita triangles. Pile on a quick Greek salad for a bright, colorful plate too.
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I’ve whipped up these chicken skewers plenty. Honestly, they’re tough to mess up. The marinade does the heavy lifting, so even if you forget and cook the chicken a tad longer, thigh meat stays soft and tasty. It’s my handy standby for quick meals or when I’m hosting a crowd.
Recipe FAQs
- → Can I switch thighs for breasts?
- Sure, but thighs stay juicier. If choosing breasts, cook them 3-4 minutes on each side and don't overdo it.
- → What’s the ideal marinating time?
- At least 30 minutes, though 2-4 hours works best. Avoid going over 24 hours since lemon might affect the texture.
- → Can I prep this earlier?
- Yes! Marinate your chicken a day in advance. Cooked rice can be made ahead by 1-2 hours and kept warm.
- → What pairs well with it?
- Serve with pita, tzatziki, a Greek salad, or roasted veggies for a full meal.
- → No grill? What’s the alternative?
- Use a grill pan or the broiler. Cook each side for 4-5 minutes until done.