It’s 7am, the morning after having this souvlaki chicken and i’m still thinking about how perfect it was.
The first step is to cut your chicken thighs or breast into 1” square pieces.
I had one pack of 6 boneless skinless chicken thighs.
To prepare your marinade combine:
3 tbsp olive oil
2 cloves of garlic
1 tbsp paprika
1 tbsp dried oregano and a few sprigs of fresh if you have it.
1 tsp of rosemary, fresh or dried
Zest and juice of 1 lemon
1/2 tsp chili flake
1/2 tsp pepper
1/2 tsp salt
Add your chicken to the marinade and toss to coat.
Cover and refrigerate for up to 4 hours. Take the marinating chicken out of the fridge 15 minutes before you’re ready to cook.
Heat your cast iron or non stick skillet to med high heat and add your chicken.
You want to evenly space them throughout the pan.
Let them cook untouched until the sides of the chicken turn opaque white and flip.
Continue cooking until internal temperature reaches 160°C remove from pan and let rest for 5 minutes.
I served this alongside a fresh summer salad with arugula, pickled beets, avocado, orange bell pepper, cherry tomato and feta.
The dressing:
2 tsp avocado oil
1 tsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper
