2 lbs Chicken Tenders, (optional to cut into lg. chunks)
4 TB Kosher Salt
1/2 C. Olive oil
4 TB Parsley, chopped
I Lemon, zested and juiced
1 Tsp. Honey
1 Tsp. Oregano
1 Red Onion, chopped in quarters

1. Dissolve 4 TB salt in a large bowl of cold water. Submerge chicken in brine and refrigerate for 30 minutes.

2. While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano and a large pinch of salt and pepper. Transfer 4 TB of mixture to a separate bowl to toss with cooked chicken.

3. Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture and thread onto skewers, starting and ending with a piece of red onion.

4. Grill chicken outside or in grill pan until cooked through, about 8 minutes, turning occasionally. When cooked, slide chicken off skewers and toss with reserved oil mixture. Serve with pitas and Tzatziki!

Note! You do not have to skewer the chicken. If you are tired, just throw the chicken in to the grill pan and cook it. It’s all good!!