A great solution? Chicken breast skewers! If you grill chicken breasts that have been cut into chunks and threaded on skewers, there will be more surface area exposed to the heat of the grill. As long as you grill them quickly on high direct heat, the inside will be done when the outside has lovely grill marks. It also helps to marinate the chicken chunks first. Some salt in the marinade will help the chicken hold on to moisture, and acid from yogurt or lemon juice will tenderize the meat. This is a Greek inspired lemon chicken skewer recipe, with a lemon garlic yogurt oregano marinade, and thin slices of lemon threaded between the chicken pieces. Serve it with a simple cucumber yogurt tzatziki dipping sauce. So good!
1 cup plain yogurt 2 cloves garlic, minced (about 2 teaspoons) 1/2 teaspoon kosher salt 1/8 teaspoon black pepper 1 tablespoon lemon juice 1 cucumber, peeled
Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture. Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through. Remove from grill and serve immediately with tzatziki sauce.
