Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 0.5 cup extra virgin olive oil
  • 0.33 cup fresh lemon juice
  • 2 tbsp red wine vinegar
  • 5 cloves fresh garlic, grated
  • 2 tbsp dried Greek oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the 0.68 kg (1.5 lbs) of chicken breast completely dry with paper towels before cutting into 2.5 cm (1 inch) cubes.
  2. In a large glass bowl, combine the 120 ml olive oil, 80 ml lemon juice, and 30 ml red wine vinegar.
  3. Grate the 5 garlic cloves directly into the liquid, then stir in the 2 tbsp oregano, 1 tsp smoked paprika, 1 tsp sea salt, and 0.5 tsp black pepper.
  4. Toss the chicken cubes into the marinade, ensuring every side is coated. Let it sit for 5 to 10 minutes at room temperature while you preheat your pan.
  5. Place your skillet over medium high heat for 3 to 4 minutes until you see a faint wisp of smoke.
  6. Add the chicken in a single layer. If using a standard 12 inch pan, work in two batches. Listen for a loud, aggressive sizzle.
  7. Let the chicken sear for 3 minutes without touching it. This allows the crust to develop.
  8. Use tongs to turn the cubes. Cook for another 3 to 4 minutes until the chicken feels firm and the center is opaque.
  9. Use an instant read thermometer to ensure the thickest piece reaches 74°C (165°F).
  10. Transfer to a warm plate and let it rest for 3 minutes before serving.