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Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuplemon juice¼cupwhite-wine vinegar6clovesgarlic, minced2tablespoonschopped fresh basil2tablespoonschopped fresh mint2tablespoonschopped fresh parsley1 ½teaspoonsdried oregano¾teaspoonsalt, divided¾teaspoonground pepper, divided½cupextra-virgin olive oil1poundboneless, skinless chicken breast, trimmed and cut into 1-inch pieces4medium Italian sandwich buns
Cook Mode(Keep screen awake)
Ingredients
¼cuplemon juice
¼cupwhite-wine vinegar
6clovesgarlic, minced
2tablespoonschopped fresh basil
2tablespoonschopped fresh mint
2tablespoonschopped fresh parsley
1 ½teaspoonsdried oregano
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
½cupextra-virgin olive oil
1poundboneless, skinless chicken breast, trimmed and cut into 1-inch pieces
4medium Italian sandwich buns
DirectionsWhisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.Preheat grill to high.Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.TipsTo make ahead: Marinate chicken (Step 1) for 24 to 48 hours.Equipment: 4 metal skewersOriginally appeared: EatingWell Magazine, May 2020
Directions
Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.Preheat grill to high.Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.TipsTo make ahead: Marinate chicken (Step 1) for 24 to 48 hours.Equipment: 4 metal skewers
Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.
Preheat grill to high.
Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.
Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.
Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.
Tips
To make ahead: Marinate chicken (Step 1) for 24 to 48 hours.
Equipment: 4 metal skewers
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)449Calories23gFat31gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
