Greek Grilled Chicken With Oregano & Mint Leaves

Grilled Mint Chicken
Grilled Mint Chicken

Greek Grilled Chicken With Oregano & Mint Leaves

Rate This Recipe:

No ratings yet
Grilled chicken used to be drab. Not anymore - now it's bursting with Mediterranean flavors. You might recognize that gorgeous dark haired sous-chef giving me a helping hand. That's Colleen Williams - the beloved long-time anchor of NBC News LA. Don't just click on"like it", LOVE IT!
Course Appetizer, Side Dish
Servings 5
Calories 193 kcal


  • 1 1/2 lb skinless boneless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoon extra virgin olive oil
  • 3 clove garlic, crushed
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 bunch fresh mint
  • 1 red onion, cut into 1-inch pieces
  • 8 12-inch metal or wooden skewers


  • Cut chicken into 1-inch pieces.
  • Mix chicken, 1 T olive oil, garlic, mint, oregano, salt and pepper in a medium bowl.  Cover and marinate in the refrigerator for 30 minutes to 24 hours.
  • Whisk remaining 1 T olive oil and lemon juice in a small bowl.
  • Preheat grill to medium high heat. 
  • Pull off large mint leaves from stems.  Alternate chicken, onion and mint leaves on skewers.  Sprinkle with salt and pepper. 
  • Grill kebabs until chicken is cooked through, turning and basting with lemon-oil mixture, about 9-10 minutes.


Serving: 1skewerCalories: 193kcalCarbohydrates: 4gProtein: 32gFat: 6g
Tried this recipe?Let us know how it was!

Leave a Reply