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Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade

  • prep: 30 mins
    total time: 50 mins
  • servings: 4
Photography: Andrew Purcell

Ingredients

  • 1/2 cup olive oil, plus more for grill
  • 1/4 cup lemon juice (from 2 lemons)
  • 3 tablespoons chopped fresh oregano
  • Salt and pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 2 pints cherry tomatoes
  • 4 cups cubed crusty bread

Directions

  1. Step 1

    Combine oil, lemon juice, oregano, and 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add chicken and toss to coat. Refrigerate 8 hours (or up to overnight).

  2. Step 2

    Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with chicken, others with tomatoes, and others with bread. Season with salt and pepper. Grill bread skewers for about 3 minutes, tomato skewers for 3 to 6 minutes, and chicken skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

Source
Everyday Food, July/August July/August 2013

Reviews (4)

  • 23 Jul, 2013

    Made this easy dish for my SIG and best friends. We all loved it! The one thing different that I did was using an artisan garlic bread from Hannafords Grocery Store. I also made the Raw Tomatoe and Green Bean Salad to accompany the dish. It was so good I have made the recipe 3 times in as few weeks. My grandchildren loved it also.

  • 28 Jun, 2013

    I loved this-served it for the 2 of us for 3 nights. I used cibatta cubes and used the entire marinade on the chicken. I made another 1/2 of marinade recipe for the tomatoes and bread. I baked some Vidallia onions in foil in the oven -they were the perfect side with this. It was
    delicious-sorry that I cannot spell.

  • 25 Jun, 2013

    Made this last night for the family. I added zucchini to the tomatoes. Unfortunately, the chicken lacked much flavor, and the bread was just hard and flavorless. More marinade is needed to be reserved for the basting during the grilling, but I'm not sure that it would add the needed flavor. Too much prep time for the outcome!

  • 19 Jun, 2013

    There was more flavor that I had expected with so few ingredients. I let the chicken sit in the marinade for 24 hours. To serve 2 adults, I used about 1 lb of chicken breast, one 8 oz container of cherry tomatoes, and about an 8-inch long loaf of sourdough. I ended up using 10 wooden skewers for all of the ingredients. I did make the full amount of marinade according to the recipe. I would reserve more than 1/4 cup of the marinade for the cooking process next time, maybe reserve 1/3 or 1/2 cup.