½onioncut into bite sized pieces (or 1 small onion)
Instructions
Marinate Chicken
Add lemon juice, zest, olive oil, garlic, oregano, salt, and pepper to a large zip-top bag. Mix ingredients together and add chicken and onions.
Gently massage bag to ensure chicken and onions are covered. Refrigerate for 4 hours, or overnight.
Cook Chicken
Soak 8 wooden skewers in water (at least 1 hour).
Thread chicken and onions onto skewers.
Cook on an oiled grill pan preheated to medium (up to medium high) for 10 to 15 minutes or until chicken is cooked through and reaches 165°F. Turn skewers frequently.
Notes
To Cook in the Oven:
Move rack to the position above the center. Preheat oven to 450˚F. Line a baking tray with foil paper.
Place skewers on the baking tray and bake for 10-12 minutes.
Broil for 1 minute to brown if desired (watch carefully if using wooden skewers).
Make sure chicken is cooked to an internal temperature of 165˚F for safe consumption. Use a meat thermometer to be sure of temperature.
Just over 50% of the marinade was used and nutrition was calculated accordingly.
Refrigerate leftovers for 3-4 days.
Reheat in the microwave or wrapped with foil in the oven.
Remove meat from skewers before placing in a zippered bag to freeze for up to 4 weeks.