Lemon and Herb Marinated Grilled Chicken

 

• 1/2 cup olive oil

• 1/4 cup white vinegar

• 1/4 cup freshly squeezed juice from about 3 lemons

• 2 tablespoons finely chopped fresh parsley

• 2 tablespoons finely chopped fresh basil

• 1 tablespoon finely chopped fresh mint

• 2 teaspoons dried oregano

• 2 teaspoons minced garlic 

• Kosher salt and freshly ground black pepper

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Tzatziki or Marzetti Dill Veggie Dip

• 6 soft Italian rolls or rice

To make marinade, whisk together oil, vinegar, lemon juice, parsley, basil, mint, oregano, and garlic. Season to taste with salt and pepper.

Place chicken in large resealable plastic bag. Pour in marinade, seal, and toss to combine. Place in refrigerator and allow to marinate for at least overnight, up to 3 days.

If using wooden skewers, soak in water for at least 30 minutes.

When ready to cook, thread chicken onto skewers, dividing meat equally between each skewer.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over coal grate. Alternatively, set all the burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Grill skewers until chicken is browned on all sides and cooked through, 2 to 3 minutes per side.

If you used skewers, and are making sandwiches, open roll and lay grilled skewer inside. Gripping the roll at the bottom, carefully slide skewer off, leaving meat in the bread. Otherwise serve with rice. Top with Tzatziki or Marzetti Dill Veggie Dip.

Source: Serious Eats