Marinated Mediterranean Chicken Bread Recipe (3 Ways)
Make this marinated Mediterranean chicken breast recipe on the grill, in an air fryer, or in the oven for a juicy, flavorful protein source!
Servings: 6 servings
Equipment
- Wooden Skewers
Ingredients
- ¼ cup extra- virgin olive oil
- 3 Tablespoons full-fat Greek yogurt
- 8 garlic cloves minced
- ¼ cup fresh lemon juice from about 2 lemons
- 2 Tablespoons dried oregano
- 2 teaspoons dried marjoram
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (if skewering) or pounded thin for grilling/stovetop
Instructions
MAKE THE MARINADE:
- In a large mixing bowl, combine olive oil, yogurt, minced garlic, lemon juice, oregano, marjoram, dill, thyme, sea salt, black pepper, and onion powder. Stir well to create the marinade.¼ cup extra- virgin olive oil, 3 Tablespoons full-fat Greek yogurt, 8 garlic cloves, ¼ cup fresh lemon juice, 2 Tablespoons dried oregano, 2 teaspoons dried marjoram, 1 teaspoon dried dill, 1 teaspoon dried thyme, 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon onion powder
MARINATE THE CHICKEN:
- Add the chicken cubes to the marinade, and toss until all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes. For best results, marinate overnight to allow flavors to meld.2 pounds boneless
PREPARE SKEWERS:
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
GRILL METHOD:
- Preheat the grill or grill pan to medium-high heat. Thread marinated chicken cubes onto skewers. Grill for 4-5 minutes per side, or until fully cooked with nice grill marks. Adjust the cooking time based on thickness and grill heat.
STOVETOP METHOD:
- Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet or grill pan over medium-high heat. Sear the marinated chicken pieces for about 4-5 minutes per side, or until a golden crust forms and the chicken is cooked through.
AIR FRYER METHOD:
- Preheat the air fryer to 385°F. Air fry chicken for 20 minutes, flipping halfway through. Let rest for 5 minutes before serving.
Notes
Tips:
- Room Temperature Prep: Remove the chicken from the refrigerator about 15-20 minutes before cooking. This helps the chicken cook more evenly.
- Use a meat thermometer Ensure the internal temperature reaches 165°F for fully cooked, safe-to-eat chicken. Storage:
- Refrigerate leftover chicken in an airtight container for up to 4 days.
- Freeze leftovers in a sealed bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
- Room Temperature Prep: Remove the chicken from the refrigerator about 15-20 minutes before cooking. This helps the chicken cook more evenly.
- Use a meat thermometer Ensure the internal temperature reaches 165°F for fully cooked, safe-to-eat chicken. Storage:
- Refrigerate leftover chicken in an airtight container for up to 4 days.
- Freeze leftovers in a sealed bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 4g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 568mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg
