Directions

Ingredients

Chicken Souvlaki

Nutrition:
Calories: 278
Fat: 12 grams
Net Carb: 4 grams
Protein: 38 grams

Photographed By: Anne Watson
Directions:

This recipe calls for a spatchcocked chicken. You can ask your butcher to prepare this for you, but if you want to do this yourself, you can follow these instructions:

At the joint, cut off the tips of the wings. Rest the chicken upright, and split its back down the center from neck to tail, cutting alongside one side of the spine. Lay the chicken down and cut along the other side of the spine so you can remove it. Next, break the breastbone so the chicken lays flat in a butterfly position.

For the marinade, put the grated yellow onion in a large bowl, then add the minced garlic, lemon juice, and lemon zest. Add in the rest of the dry ingredients, mixing as you add, then pour in the olive oil and milk and whisk the mixture together. Next, add the herbs and make sure everything is fully incorporated.

Place the chicken into the bowl and massage the marinade into the meat. Cover and refrigerate for 24 hours.

After your chicken has marinated, preheat your oven, and prepare a large, hot cast iron pan with smoking hot olive oil. Sear the chicken, breast-side-down first until it is beautifully brown (about 4 minutes). Flip it over in the pan and place it in the oven for your desired baking method.

Note that there are two baking methods:

For the first option, bake the chicken at 425° for 40 minutes.

For the second option, bake the chicken at 420° for 15 minutes, then finish it off at 375° for 25 minutes.

The choice is yours!

Kids Can Cook Tips: Kids can help tear the fresh herbs, zest the lemon, and measure the other ingredients. Older kids with knife skills can help mince the garlic and the onion

Chicken Souvlaki

2½-3 pounds chicken, spatchcocked

¼ cup olive oil

1 tablespoon garlic, peeled and minced

½ teaspoon dried, crushed oregano

1 tablespoon fresh mint, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon black pepper, freshly ground

½ tablespoon Kosher salt

1 lemon, zested and juiced

½ yellow onion, peeled and grated

1 pinch chili flakes

2 pinches mild smoked paprika

1 cup milk

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Nourish

Chicken Souvlaki

This beautiful chicken souvlaki is so simple to make and guaranteed to be enjoyed by even the pickiest of palates.

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

45 Active Minutes

24 Total Hours

6 Servings

Ingredients

2½-3 pounds chicken, spatchcocked

¼ cup olive oil

1 tablespoon garlic, peeled and minced

½ teaspoon dried, crushed oregano

1 tablespoon fresh mint, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon black pepper, freshly ground

½ tablespoon Kosher salt

1 lemon, zested and juiced

½ yellow onion, peeled and grated

1 pinch chili flakes

2 pinches mild smoked paprika

1 cup milk

2½-3 pounds chicken, spatchcocked

¼ cup olive oil

1 tablespoon garlic, peeled and minced

½ teaspoon dried, crushed oregano

1 tablespoon fresh mint, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon black pepper, freshly ground

½ tablespoon Kosher salt

1 lemon, zested and juiced

½ yellow onion, peeled and grated

1 pinch chili flakes

2 pinches mild smoked paprika

1 cup milk

2½-3 pounds chicken, spatchcocked

¼ cup olive oil

1 tablespoon garlic, peeled and minced

½ teaspoon dried, crushed oregano

1 tablespoon fresh mint, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon black pepper, freshly ground

½ tablespoon Kosher salt

1 lemon, zested and juiced

½ yellow onion, peeled and grated

1 pinch chili flakes

2 pinches mild smoked paprika

1 cup milk

Kitchen Equipment

Large bowl

Large cast iron pan

Large bowl

Large cast iron pan

Large bowl

Large cast iron pan

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 278
Fat: 12 grams
Net Carb: 4 grams
Protein: 38 grams

Photographed By: Anne Watson
Directions:

This recipe calls for a spatchcocked chicken. You can ask your butcher to prepare this for you, but if you want to do this yourself, you can follow these instructions:

At the joint, cut off the tips of the wings. Rest the chicken upright, and split its back down the center from neck to tail, cutting alongside one side of the spine. Lay the chicken down and cut along the other side of the spine so you can remove it. Next, break the breastbone so the chicken lays flat in a butterfly position.

For the marinade, put the grated yellow onion in a large bowl, then add the minced garlic, lemon juice, and lemon zest. Add in the rest of the dry ingredients, mixing as you add, then pour in the olive oil and milk and whisk the mixture together. Next, add the herbs and make sure everything is fully incorporated.

Place the chicken into the bowl and massage the marinade into the meat. Cover and refrigerate for 24 hours.

After your chicken has marinated, preheat your oven, and prepare a large, hot cast iron pan with smoking hot olive oil. Sear the chicken, breast-side-down first until it is beautifully brown (about 4 minutes). Flip it over in the pan and place it in the oven for your desired baking method.

Note that there are two baking methods:

For the first option, bake the chicken at 425° for 40 minutes.

For the second option, bake the chicken at 420° for 15 minutes, then finish it off at 375° for 25 minutes.

The choice is yours!

Kids Can Cook Tips: Kids can help tear the fresh herbs, zest the lemon, and measure the other ingredients. Older kids with knife skills can help mince the garlic and the onion

Nutrition:
Calories: 278
Fat: 12 grams
Net Carb: 4 grams
Protein: 38 grams

Photographed By: Anne Watson
Directions:

This recipe calls for a spatchcocked chicken. You can ask your butcher to prepare this for you, but if you want to do this yourself, you can follow these instructions:

At the joint, cut off the tips of the wings. Rest the chicken upright, and split its back down the center from neck to tail, cutting alongside one side of the spine. Lay the chicken down and cut along the other side of the spine so you can remove it. Next, break the breastbone so the chicken lays flat in a butterfly position.

For the marinade, put the grated yellow onion in a large bowl, then add the minced garlic, lemon juice, and lemon zest. Add in the rest of the dry ingredients, mixing as you add, then pour in the olive oil and milk and whisk the mixture together. Next, add the herbs and make sure everything is fully incorporated.

Place the chicken into the bowl and massage the marinade into the meat. Cover and refrigerate for 24 hours.

After your chicken has marinated, preheat your oven, and prepare a large, hot cast iron pan with smoking hot olive oil. Sear the chicken, breast-side-down first until it is beautifully brown (about 4 minutes). Flip it over in the pan and place it in the oven for your desired baking method.

Note that there are two baking methods:

For the first option, bake the chicken at 425° for 40 minutes.

For the second option, bake the chicken at 420° for 15 minutes, then finish it off at 375° for 25 minutes.

The choice is yours!

Kids Can Cook Tips: Kids can help tear the fresh herbs, zest the lemon, and measure the other ingredients. Older kids with knife skills can help mince the garlic and the onion

Nutrition:
Calories: 278
Fat: 12 grams
Net Carb: 4 grams
Protein: 38 grams

Photographed By: Anne Watson
Directions:

This recipe calls for a spatchcocked chicken. You can ask your butcher to prepare this for you, but if you want to do this yourself, you can follow these instructions:

At the joint, cut off the tips of the wings. Rest the chicken upright, and split its back down the center from neck to tail, cutting alongside one side of the spine. Lay the chicken down and cut along the other side of the spine so you can remove it. Next, break the breastbone so the chicken lays flat in a butterfly position.

For the marinade, put the grated yellow onion in a large bowl, then add the minced garlic, lemon juice, and lemon zest. Add in the rest of the dry ingredients, mixing as you add, then pour in the olive oil and milk and whisk the mixture together. Next, add the herbs and make sure everything is fully incorporated.

Place the chicken into the bowl and massage the marinade into the meat. Cover and refrigerate for 24 hours.

After your chicken has marinated, preheat your oven, and prepare a large, hot cast iron pan with smoking hot olive oil. Sear the chicken, breast-side-down first until it is beautifully brown (about 4 minutes). Flip it over in the pan and place it in the oven for your desired baking method.

Note that there are two baking methods:

For the first option, bake the chicken at 425° for 40 minutes.

For the second option, bake the chicken at 420° for 15 minutes, then finish it off at 375° for 25 minutes.

The choice is yours!

Kids Can Cook Tips: Kids can help tear the fresh herbs, zest the lemon, and measure the other ingredients. Older kids with knife skills can help mince the garlic and the onion

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