Easy Grilled Greek Chicken Platter

🧂 Ingredients

• 4 Chicken Breasts

  diced evenly into 1″ pieces
• 1 cup Sour Cream
• 2 tbsp. Olive Oil
• 1/2 Lemon

  Juiced
• 1/2 Lemon

  Zested
• 2 tbsp. Fresh Dill

  minced
• 2-3 Garlic Cloves

  minced
• 1 tsp Salt
• 1 tsp Pepper
• Serve with- Low carb pita

  olives, cucumbers, red onion, tomatoes, and tzatziki sauce.

Instructions

• 1 1. In a bowl combine the sour cream, olive oil, lemon juice and zest, fresh
  dill, minced garlic, and salt and pepper.
• 2 2. Add in the diced chicken and use your hands to mix everything very well and
  then cover and store in the fridge for at least 2 hours or overnight.
• 3 3. Before grilling, soak wooden skewers at least 30 min ahead of time. Prep the
  grill for two zone cooking (direct and indirect heat) and heat to 425 F. Cover a
  baking sheet with foil and place a rack over top.
• 4 4. Skewer the chicken so there is a little space between each piece for even
  cooking. Place on the elevated rack and repeat.
• 5 5. Place the baking sheet with the chicken skewers onto the cooler side
  (indirect) of the grill. Cook until the internal temperature is around 145-150
  F. This could take around 15-20 minutes depending on how cold the chicken was
  before grilling. Grilling indirect first allows the marinade to stay on the
  chicken and not end up all over your grill!
• 6 6. Move the chicken to the direct side of the grill and rotate every minute to
  get a nice even char. Cook at this stage until the chicken reaches an internal
  temperature of 165 F.
• 7 7. Remove from the grill and serve with your favorite Mediterranean style
  veggies, tzatziki sauce, and low carb pitas [https://amzn.to/2UFIjJD] or with
  Greek cauliflower rice [https://www.bonappeteach.com/greek-cauliflower-rice/].

Nutrition Info