Creamy, lemon chicken with a hint of dill and mint, finished with a lemon, honey & goat cheese vinaigrette—so colorful and just about as delicious as it can get!
These aren’t your average chicken skewers. I’m a sucker for Greek food because I love a whole lot of flavor, so for these skewers, pairing the common Greek ingredients of lemon, dill and mint with sun-dried tomatoes and the creamy goat cheese vinaigrette—ohhh man, you definitely get a whole lot of flavor and every bite is absolutely incredible!
For a recipe to turn out as pretty and delicious as this one, it’s actually quite simple, which makes me love it even more. After marinating the pieces of chicken, all you do is slide them on the skewers with sun-dried tomatoes and asparagus spears, bake them in the oven for 20-25 minutes and drizzle the them with the vinaigrette when they’re sizzling hot and fresh right out of the oven.
As I mentioned before, I LOVE Greek food, so I created this recipe with that love of all things Greek in mind, but I also love Italian food—maybe it’s all of the Mediterranean that inspires my recipes. I’ve never made authentic sun-dried tomatoes; although, one of these days when my husband and I have our dream farm, I will make them like they’re going out of style. They add so much texture and flavor to every dish that is lucky enough to have them present. If you’re not sure about them, try this recipe and see exactly what I’m talking about!
Once you do and you get a taste of the skewers with the lemon, goat cheese sauce, you will be ALL IN. Promise!
6-7 boneless, skinless chicken thighs
1 jar sun-dried tomatoes
1 bunch asparagus
1/2 cup Greek yogurt
3 tablespoons olive oil
1 tablespoon smoked paprika
1/2 tablespoon cumin
1/2 tablespoons fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
1/2 cup goat cheese
1 tablespoon fresh dill, chopped
1 tablespoon fresh oregano
1/2 tablespoon fresh cilantro, chopped
1/4 teaspoon kosher salt
pinch of red pepper flakes
Cut each chicken thigh into 3-4 even pieces.
Toss all marinade ingredients together, mixing until well-combined. Stir in chicken pieces until coated. Place in refrigerator and let chicken marinade for 2 hours (6 or more is best).
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, and spray with a little non-stick cooking spray.
Cut 1 inch off ends of asparagus; then, cut each spear into 3 pieces.
Layer chicken, sun-dried tomatoes and asparagus until you have 3 layers of chicken and vegetables on each skewer.
Place leftover vegetables on rimmed pan around the skewers.
Place in oven and bake 20-25 minutes, until chicken is done and asparagus spears are soft.
While skewers are cooking, mix together vinaigrette ingredients. Pour onto skewers after removing from the oven.
Then, take a step back and admire your work and don’t forget to enjoy!!
I can't wait for you all to try this recipe. It's one of my favorites!! Be sure to check back in with us and leave a comment to let us know what you think!