Keto Spanish Chicken Skewers with Lemon-Herb Marinade

Ingredients

• about 680 g Chicken breast
• 1/4 cup Olive oil
• 3 tbsp Lemon juice
• 3 cloves Garlic
• 1 tsp Dried oregano
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. Place the chicken cubes in a medium bowl.
2. 2In a separate small bowl, whisk together the 1/4 cup olive oil, 3 tbsp lemon juice, 3 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. 3Pour the marinade over the chicken cubes in the medium bowl and toss gently to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
4. 4Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C).
5. 5Thread the marinated chicken cubes onto skewers, leaving a small space between each piece. You should have enough chicken for about 8-12 skewers, depending on their size.
6. 6Place the skewers on the preheated grill. Grill for 10-12 minutes, turning them every 2-3 minutes, until the chicken is cooked through and has reached an internal temperature of 74°C. The chicken should be golden brown and no longer pink inside.
7. 7Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the chicken more tender.

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