For Serving:
· Lemon wedges
· Fresh parsley
· Skewers (optional)
Instructions:
Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, oregano, onion powder, salt, pepper, and red pepper flakes.
Add chicken cubes and toss to coat evenly.
Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Step 2: Make the Creamy Garlic Sauce
In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, dill, and parsley.
Whisk until smooth. Add milk until desired consistency is reached.
Season with salt and pepper to taste. Refrigerate until ready to serve.
Step 3: Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Thread chicken onto skewers if desired (or cook loose).
Grill chicken for 2-3 minutes per side, until cooked through and grill marks appear.
Internal temperature should reach 165°F.
Step 4: Serve
Remove chicken from grill and let rest 2 minutes.
Serve warm with creamy garlic sauce for dipping.
Garnish with fresh parsley and lemon wedges.
Chef’s Notes & Tips:
