Greek Chicken Marinade Recipes
GREEK MARINADE FOR GRILLED CHICKEN
Chicken marinade with olive oil, garlic, oregano, thyme, lemon juice and red wine vinegar. Perfect for grilling or for souvlaki. Great with pork or lamb also.
Provided by Steve Cylka
Categories Main
Time 30m
Number Of Ingredients 9
Steps:
- Mix all the ingredients, minus the chicken breast in a mason jar or a bowl.
- Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
- Preheat grill to medium high heat, around 450F.
- Place the chicken on a hot grill and close the lid. After the chicken has cooked for about 5 minutes, lift the lid and turn the chicken breasts over. Close the lid and let the chicken cook some more. The chicken is finished cooking when the meat has an internal temperature of 165F, when checked with a digital thermometer. Grilling boneless skinless chicken breast takes about 12-15 minutes, but can vary depending on the size and thickness of the meat.
- Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.
- Serve with tzatziki, greek salad, and rice.
Nutrition Facts : Calories 302 kcal, Carbohydrate 3 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 715 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 CHICKEN MARINADE
Steps:
- To make marinade, whisk together the olive oil, lemon juice, greek seasoning, and garlic.
- Poke chicken all over with a fork. Place the chicken in a dish or zip top bag and pour the marinade over the chicken to cover completely. Refrigerate for up to 4 hours, with a minimum of 30 minutes.
- Heat the grill to medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4-6 minutes per side, depending on thickness. Cook to an internal temperature of 165˚F.
- Once done, remove chicken from grill and allow to rest for 5 minutes. Then serve warm. Enjoy!
Nutrition Facts : ServingSize 5 oz, Calories 270 kcal, Carbohydrate 4 g, Protein 32 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 551 mg, Sugar 1 g
GREEK CHICKEN MARINADE
Greek marinade for chicken or pork with a bright, lemony flavor.
Provided by Denise D
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 3 g, Fat 13.6 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 1.3 mg, Sugar 0.7 g
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Reviews 633Calories 191 per servingCategory Main
- To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
- In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.
- Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
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- Whisk together all of the Greek Marinade ingredients in a large freezer bag and add chicken. Marinate 4-8 hours..
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4.8/5 (30)Total Time 5 minsCategory Main CourseCalories 29 per serving
- Zest the lemon, adding to the yogurt mixture. Once the lemon is zested, roll on the counter to get the juices flowing and then cut open, juicing the lemon over the yogurt mixture, using a strainer to catch the seeds.
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5/5 (4)Calories 267 per servingCategory Main Course
- In a medium bowl, whisk together olive oil, lemon juice, garlic, and seasonings. Reserve ½ c. of marinade; set aside.
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5/5 (3)Calories 610 per servingCategory Main Course
- In a large mixing bowl, mix together olive oil, lemon juice, garlic, ginger, dried herbs, salt, pepper and paprika (optional)
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From foodiecrush.com
4.3/5 (341)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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- In a medium bowl, add olive oil, lemon juice, oregano, rosemary, garlic, salt and pepper. Whisk with a fork.
- Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.
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- Set aide enough time for the chicken to marinade. Marinading chicken will take at least 2 hours or up to 12 hours.
- Combine all ingredients in a jar, close the lid tight, and shake it like Ricky Martin just came on the radio.
- Close the bag, letting all the air out, and lay the bag down either in a large plate or a sheet pan. Place the pan in the refrigerator and let it marinade.
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From budgetbytes.com
4.6/5 (163)Calories 566 per servingTotal Time 1 hr 45 mins
- To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
- Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
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- Remove any visible fat and use a fork to poke holes in about 5 places on each chicken breast to allow the marinade to soak into the chicken .
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From mountainmamacooks.com
Estimated Reading Time 3 mins
- Add the dijon mustard, red wine vinegar, lemon zest, lemon juice, oregano, minced garlic, salt, onion powder, and black pepper to a deep bowl. Stir in the olive oil. Pour 3/4 of the marinade onto chicken breasts and reserve the rest of the marinade for basting. Marinate the chicken for at least 2 hours and up to 6 in the refrigerator.
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- In a jar, sealable bag, sealable jar or small mixing bowl, combine olive oil, lemon juice, minced garlic, thyme, oregano, salt and pepper. Add chicken to a casserole dish and pour over the top, cover and refrigerate or to the sealable bag. Refrigerate covered for 30 minutes or up to 24 hours.
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- Take a medium bowl and mix olive oil, garlic, lemon juice, thyme, oregano, rosemary, parsley, Marjoram, nutmeg, salt, and pepper thoroughly.
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