Lemon Oregano Chicken Skewers Recipes

Steps:

• Soak skewers in water at least 30 minutes before grilling.
• Squeeze 1/2 a lemon into a plastic storage bag; squeeze garlic, through a garlic press, into bag.
• Also add oil, oregano, salt and pepper to bag and mix; add chicken and marinate 15 minutes, up to 2 hours.
• Cut lemon into 8 wedges; thread chicken onto soaked skewers and top skewer with a lemon wedge.
• Grill chicken 4 minutes, turning once; chicken should be lightly charred, but cooked through.

Steps:

• In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
• Remove the chicken from the refrigerator 15 minutes before cooking.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
• Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

Steps:

• Place the chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken. , Bake, uncovered at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Steps:

• 1.Squeeze the juice from the half-lemon into a ziptop food bag. Squeeze garlic through a press into bag (or chop). Add oil, oregano, salt and pepper. Add chicken; seal bag and turn to mix and coat. Marinate 15 minutes. 2.Brush outdoor grill or grill pan with oil; heat. Cut lemon into 8 wedges. Thread one chicken tender onto each skewer, then skewer on a lemon wedge. 3.Grill 4 minutes, turning once, until chicken is lightly charred and cooked through. Place on platter. Serve with Cucumber-Yogurt Sauce.