Grilled Greek Chicken With Red Wine And Garlic Recipes

GRILLED GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives.

GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• Place chicken in a shallow glass or plastic dish.
• Mix the next 5 ingredients together; pour over chicken.
• Cover and refrigerate 1 hour.
• Brush grill rack with vegetable oil.
• Heat coals or gas grill for direct heat (medium heat).
• Remove chicken from marinade (reserve marinade).
• Place chicken on grill, skin sides down; grill 5-6 inches from medium heat for 15 minutes.
• Turn chicken, brush with marinade; cover and grill 20-40 minutes longer, brushing occasionally with marinade, until juices run clear.
• Discard any remaining marinade.
• Serve chicken with olives.

GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• Place chicken in shallow glass or plastic dish. Mix remaining ingredients except olives pour over chicken. Cover and refrigerate 1 hour.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade reserve marinade. Cover and grill chicken, skin sides down, 5 to 6 inches from medium heat 15 minutes. Turn chicken brush with marinade. Cover and grill 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with olives.1 Serving: Calories 270 (Calories from Fat 180) Fat 20g (Saturated 4g) Cholesterol 65mg Sodium 360mg Carbohydrate 3g (Dietary Fiber 1g) Protein 20g% Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 12%Diet Exchanges: 3 Lean Meat, 1 FatBetty's TipKalamata olives, known as the Cadillac of olives, are imported from Greece. The plump, purplish to black olives have a moist texture and a robust, wine-like flavor.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.