Juice of 1 lemon, divided

4 tsp (20 mL) Vermont Castings Chicken & Poultry Rub, divided 1 cup (250 mL) Greek yogurt

1 clove of garlic, minced

2 tbsp (30 mL) chopped parsley

1 lbs (700 g) boneless, skinless chicken breast

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) freshly chopped oregano

1. In a small bowl combine 1 tsp (5 mL) lemon juice, 1 tsp (5 mL) Vermont Castings Chicken & Poultry Rub, Greek yogurt, garlic and parsley. Cover with plastic wrap and place in the refrigerator.

2. Cut chicken into 1-inch (2.5 cm) pieces and place in a zip-top plastic bag.

3. In a small bowl whisk remaining lemon juice, 2 tsp (10 mL) Vermont Castings Chicken & Poultry Rub, oil, and oregano and pour over bagged chicken, tossing to combine.

4. Seal zip-top bag and place chicken in the refrigerator to marinate for 5-8 minutes.

5. Preheat grill to medium high. Clean grates and then brush with oil.

6. Remove chicken from bag and thread pieces onto 4 Vermont Casting skewers.

7. Sprinkle with remaining 1 tsp (5 mL) Chicken and Poultry rub and place on grates.

8. Grill, covered, flipping once, until chicken is browned and reaches an internal temperature of 165˚F (74˚C), 13-15 minutes.

9. Remove chicken to a platter and serve with Greek yogurt dip.