Marinated Greek-inspired chicken skewers cooked under the broiler (or in the air fryer!) until crisp, served over fluffy lemon infused rice with yogurt and fresh dill. Quick and simple, perfect for meal prep or a weeknight dinner.
Why you’ll love Greek Chicken Skewers with Lemon Rice
- They’re ready in just about 30 minutes. The chicken marinates for about 15 minutes on the counter while the rice cooks. Give the chicken a quick char under the broiler or in the air fryer and you’re ready to eat.
- Perfect for meal prep. The chicken skewers and rice will keep in the fridge for 3-4 days when sealed in an airtight container. Heat in the microwave with a damp paper towel or in pan over the stove with a splash of chicken stock or water.
- Healthy and high-protein. Chicken thighs are packed with protein and the rice is cooked with chicken stock to enhance the flavor but also to keep you full for longer. A drizzle of yogurt at the end adds gut-healthy probiotics. Serve the skewers and rice with your favorite roasted vegetable or a quick arugula salad for an even more nutritious meal.
Ingredients
(Scroll to the end of the page for the full ingredient list and instructions)
- Boneless, skinless chicken thighs
- Olive oil
- Garlic
- Paprika & dried oregano
- Maple syrup or honey
- White, long-grain rice such as basmati
- Low-sodium chicken stock (I like to use a good bone broth)
- Lemons (zest & juice)
- Kosher salt and freshly ground black pepper (I always use Diamond Crystal Kosher Salt)
- To serve: Fresh dill, plain yogurt & marinated olives (optional)
How to make Greek Chicken Skewers in the oven or air fryer
You’ll start by making a quick marinade for the chicken. Just whisk up the lemon juice, olive oil, garlic, paprika, oregano, salt and pepper in a large bowl and add the cut-up chicken thighs. Give everything a stir and cover the bowl. Let the chicken marinate for 15-20 minutes on the counter or up to overnight in the fridge.
Meanwhile, soak the skewers (if using wooden ones) in a glass of water. This will prevent them from charring too much in the oven or air fryer.
Once the chicken has marinated, thread the pieces on to the skewers and line a baking sheet with foil. Position a rack about 5 inches away from the heating element and preheat the broiler.
Broil the skewers until they’re lightly charred and cooked through. About 12-15 minutes, turning every so often with tongs.
If you have an air fryer (my preferred method), you’ll simply cook the skewers at 390º F for 12-15 minutes, flipping halfway.
The best ever Lemon Rice…
While the chicken marinates, I like to get started on the Lemon Rice. This side is super easy and relies just on a few simple ingredients to taste delicious.
I use long-grain white rice here because it gets super fluffy and tales very little time to cook. You can use brown rice, but it will take much longer—40-45 minutes.
Choose a pot with a tight-fitting lid. Toast the rice and garlic in a little olive oil until fragrant before pouring in your chicken stock. Add fresh lemon zest and a big pinch of kosher salt (more or less depending on how salty your chicken broth is).
Bring everything to a boil, cover, and reduce the heat to low. Cook the rice for 15 minutes then turn off the heat and let it sit for 10 more minutes. Don’t remove the lid at any point.
Once rested, fluff the rice with a a fork and stir in a squeeze of fresh lemon juice.
Made this recipe? I would love to hear what you think in the review section down below Also, make sure to tag @wandering_chickpeaon Instagram with your creations and save this recipe on Pinterest for later!
More Dinner Inspiration…
Turmeric Chicken with Black Pepper Rice
Moroccan-Spiced Chicken and Couscous Skillet
Falafel-Spiced Chickpeas and Potatoes
Greek Chicken Skewers with Lemon Rice
Marinated Greek-inspired chicken skewers cooked under the broiler (or in the air fryer!) until crisp, served over fluffy lemon rice with yogurt and dill. Quick and simple, perfect for meal prep or a weeknight dinner.
Ingredients
Greek Chicken Skewers
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 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
Lemon Rice
- 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
- Juice from 1/2 large lemon
To serve
- Plain yogurt + a pinch of salt
- Fresh dill
- Marinated olives (optional)
Instructions
- If using wooden skewers, soak in a glass of water for at least 15 minutes before using.
- For the Greek Chicken Skewers, add the chicken to a large bowl along with remaining ingredients and toss to coat. Marinate at room temperature for 15-20 minutes or up to overnight in the fridge.
- For the chicken kebabs, add the chicken to a large bowl along with remaining ingredients and toss to coat. Marinate at room temperature for 15-20 minutes or up to overnight in the fridge.
- For the Lemon Rice, heat the olive oil over medium-low heat in a medium pot to which you have a tight-fitting lid. Add the garlic and rice, toasting for 3-4 minutes or until fragrant. Add the chicken stock, lemon zest and salt. Bring to a boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Turn off the heat and leave covered for another 10 minutes. Fluff with a fork and add the lemon juice.
- To cook the chicken, line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is about 5 inches from the heating element.
Thread the chicken pieces on to the skewers and broil for 12-15 minutes or until cooked through and the edges are lightly charred. - Serve the chicken over the rice with yogurt, fresh dill and marinated olives if desired.
Notes
Air fryer Instructions: Preheat the air fryer to 390° F and spray the basket with cooking oil. Airfry the skewers for 12-15 min, flipping halfway, until the chicken is cooked through.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 523Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 210mgSodium: 922mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 47g
All nutritional info is an estimation
