Greek Style Lemon Chicken

Total Time

756

Combine the lemon juice, olive oil, rosemary, 3 garlic cloves, oregano and chili flakes in a medium sized glass bowl. Add the chicken, stir and then place in the refrigerator for at least one hour, and up to 4 hours.
In a small bowl mix together the yogurt, mint, 1 garlic clove, and olive oil. Stir. Season to taste with salt and pepper. Cover the bowl and place into the refrigerator until time to serve.
If using bamboo skewers soak them for 30 minutes before placing the meat onto them. This will prevent the bamboo from burning.
Preheat the grill to 425.
Remove the chicken and the yogurt sauce from the refrigerator at least 30 minutes before preparing the skewers.
Thread the chicken onto the skewers.
Place onto the hot grill. Cook until the chicken lets loose of the grill - this is the sign that it is time to turn the skewers over - usually takes about 5 minutes. Continue to grill until the internal temperature of the thickest piece of meat reaches 160. Remove from the grill and place onto a serving platter.
Place the lemon wedges onto the hot grill and grill until lightly caramelized.
Serve the grilled chicken with the seasoned yogurt and grilled lemons.
Eat.

Per serves

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