GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK MARINADE FOR CHICKEN
From Food & Wine magazine - nice served with a cucumber and herb salad Note - prep time does not include marinating time of 1/2 to 4 hours.
Provided by Debi9400
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put all marinade ingrediantsin a large ziplock bag. Mix well.
- Add chicken breasts.
- For a mild flavour, leave for 30 minutes. For more intensity, leave up to 4 hours but no longer.
- Heat up grill to medium high.
- Cook breasts, with lid closed for about 7 (7 1/2) minutes per side.
Nutrition Facts : Calories 265, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 79.1, Carbohydrate 3.9, Fiber 0.6, Sugar 1.1, Protein 27.7
GREEK MARINADE FOR CHICKEN
This marinade gives a wonderful flavor to chicken. There is enought marinade for 10 Breasts, or 10 legs with thighs or 20 thighs or 20 drumsticks Bake the chicken in your usual manner
Provided by Bergy
Categories Low Protein
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place all the ingredients in a blender or food processor, blend well.
- Pour over chicken and marinate for at least 4 hours or overnight.
Nutrition Facts : Calories 1227.8, Fat 131.1, SaturatedFat 17.1, Sodium 3220.6, Carbohydrate 13.6, Fiber 1.5, Sugar 2.8, Protein 7
GREEK CHICKEN MARINADE
An all purpose greek marinade for chicken, beef or lamb. Either bake, grill or broil your meats after marinating for at least 4 hours.
Provided by Chef Ian Carter
Categories Meat
Time 10m
Yield 2 Cups Marinade, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in blender until emulsified.
Nutrition Facts : Calories 506.3, Fat 54.1, SaturatedFat 7.5, Sodium 220.8, Carbohydrate 7.2, Fiber 0.3, Sugar 3.6, Protein 0.6
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THE BEST GREEK CHICKEN MARINADE - THE FORKED SPOON
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4.8/5 Total Time 2 hrs 30 minsCategory Main CourseCalories 312 per serving
- Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
- Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
- Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
- Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
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4.6/5 (541)Total Time 50 minsCategory Main CourseCalories 307 per serving
- Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
- When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.
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