Ingredients
Chicken and Brine
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
- 2 tablespoons kosher salt (for brine)
- 4 cups cold water (for brine)
Marinade
- ⅓ cup extra-virgin olive oil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh oregano
- Zest of 1 lemon (about 1 teaspoon)
- 1 teaspoon honey or sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Skewers and Garnishes
- 1 small red onion, halved root to stem, each half cut into quarters
- 1 lemon, sliced into thin rounds
- Tzatziki sauce, for serving
- Pita bread, for serving
Instructions
- Brine the Chicken: In a large bowl, dissolve 2 tablespoons kosher salt into 4 cups cold water. Add the chicken chunks, cover, and refrigerate for at least 1½ hours or up to 8 hours. This step ensures the chicken remains moist and flavorful.
- Prepare the Marinade: In a medium bowl, combine the olive oil, minced fresh dill, minced fresh oregano, lemon zest, honey, ½ teaspoon kosher salt, and black pepper. Stir well to blend the flavors.
- Drain and Dry Chicken: Remove chicken from the brine and arrange in an even layer on a baking sheet. Pat dry thoroughly with paper towels, then transfer to the bowl with the marinade mixture (reserving ¼ cup of the marinade). Toss the chicken to coat evenly and season with an additional ½ teaspoon kosher salt.
- Thread the Skewers: Take a 12-inch metal or wooden skewer and thread 2 chunks of red onion onto one end. Then thread 4 pieces of chicken, followed by a lemon slice, another 4 pieces of chicken, another lemon slice, 4 more pieces of chicken, and finish with 2 more chunks of onion on the other end. Place loaded skewers on the prepared baking sheet. Repeat until all chicken is skewered, yielding about 4–5 skewers in total.
- Broil the Skewers: Preheat your oven broiler and position the rack about 6 inches from the heating element. Broil the skewers for 12–15 minutes, turning occasionally to ensure even browning. Cook until the internal temperature of the chicken reaches 160ºF.
- Warm the Pita: Lightly spritz the pita bread with water and broil for about 1 minute, just until warmed through.
- Alternatively, Grill the Skewers: Heat a charcoal or gas grill to medium heat. Grill the skewers over direct heat, turning occasionally, until the internal temperature reaches 160ºF, about 10 minutes. Warm the pita on the grill for 1 minute, spritzed with water beforehand.
- Serve: Brush the cooked chicken skewers with the reserved marinade oil. Serve immediately with the warmed pita bread, extra oil mixture, and homemade tzatziki sauce on the side for dipping.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through.
- Meal Prep: This dish is excellent for meal prep – prepare a large batch and use the chicken in sandwiches, salads, or served alongside pasta or couscous throughout the week.
- Skewers: If using wooden skewers for grilling, soak them in water for 30 minutes beforehand to prevent burning.
- Doneness: Always verify chicken is cooked to internal temperature of 160ºF for safety and best texture.
- Prep Time: 10 minutes (plus 1½ to 8 hours brining time)
- Cook Time: 12–15 minutes broiling or about 10 minutes grilling
- Category: Main Course
- Method: Broiling and Grilling
- Cuisine: Greek, Mediterranean
