Lemon, Garlic and Herbed Chicken

This is my riff on Greek Lemon Chicken. You can serve it as kebabs or use it on whole Chicken Thighs or Breasts. Marinate in the fridge, for a minimum of 2 hours, or up to overnight. Can be grilled or baked in the oven.

You can serve it on a salad with tzatziki, olives and cucumbers, or as Kebabs with Cauliflower Rice, or with some Keto Naan for a Chicken Gyro.


6 Boneless Skinless Chicken Thighs (Chopped into uniform pieces for Kebabs or left intact thigh or breasts)

Lemon, Garlic and Herbed Marinade

2 Lemons, Zested, and the Juice of 2 Lemons

4 Cloves of Garlic, Minced

1/4 Cup, Olive Oil

1 Tbl. Dried Oregano

2 tsps. Herb Dr Provence

Salt and Pepper, to taste


Place Marinade Ingredients into a 9 x 11 Pyrex Dish and stir to combine. Taste to see if it needs more salt.

Place Chicken (chopped for kebabs, or as thigh pieces or breast pieces) into the marinade. Let marinate for at least 2 hours to overnight. The acid in the lemons will change the color of the chicken to a more opaque color. It is totally natural and is tenderizing your chicken.

Once marinated grill on a bbq or in the oven at 375° for anywhere from 20

-30 minutes. This is all dependent on how thick your cuts of chicken are. You may need to check with a food thermometer if you’re unsure. Juices need to run clear.

Serves 4-6

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