Greek Chicken Maybe Recipes
GREEK CHICKEN AND POTATOES RECIPE
This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.
Provided by Suzy
Categories Dinner
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
- Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
- Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
- Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
- Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
- Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
- Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!
Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg
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
OVEN BAKED GREEK CHICKEN THIGHS
Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea. A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Whisk together ingredients for marinade. Toss chicken in marinade to fully coat. Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.
- When ready to cook, preheat oven to 425°F.
- Line a baking sheet with foil for easy cleanup. Arrange chicken on baking sheet in a single layer.
- Bake for 20-25 minutes, or until cooked through.
Nutrition Facts : ServingSize 1 Serving, Calories 353 kcal, Carbohydrate 5 g, Protein 36 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 163 mg, Sodium 743 mg, Fiber 1 g, Sugar 1 g
GRILLED GREEK CHICKEN
Provided by Claire Robinson
Time 13h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
- Preheat the oven to 350 degree F.
- Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.
GREEK CHICKEN (MAYBE)
New Year's Eve, 9 p.m. and no idea what I'm going to cook for my husband and I for dinner. My husband was already suggesting Chinese delivery. I felt bad and thought it would be the good wife thing to end the year with a cooked meal. This is what I came up with: chicken breast with red grapes and kalamata olives plated with wild brown rice and your favorite vegetable. Sherry may be substituted for the muscat wine.
Provided by GoodFood
Categories World Cuisine Recipes European Greek
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts in the hot oil until golden brown on both sides, about 5 minutes total. Stir in the garlic, olives, and grapes; cook and stir 1 minute. Sprinkle the chicken breasts with feta cheese. Pour the wine into the pan and bring to a boil. Cover and cook until the cheese has melted and the sauce reduced by half, about 5 minutes more.
Nutrition Facts : Calories 627.2 calories, Carbohydrate 31.6 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 8.2 g, Sodium 1116.2 mg, Sugar 19.7 g
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HOMEMADE GREEK CHICKEN GYRO RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
Calories 303Total Fat 10g 13%
- In a larger mixing bowl, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce according to this recipe, and prepare the pita and other gyro fixings.
- Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
- Warm up some pita. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
GRILLED GREEK CHICKEN KEBAB RECIPE | FOODIECRUSH.COM
From foodiecrush.com
- Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch pieces. Place the chicken pieces in a freezer bag or bowl and set aside.
- Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons into the bowl then juice that lemon with the remaining three lemons and add to the bowl. Add the minced garlic, oregano, kosher salt and black pepper 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.
- If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
GREEK CHICKEN GYROS - DAMN DELICIOUS
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4.9/5 (28)Category EntreeServings 6-8Estimated Reading Time 2 mins
GREEK CHICKEN KABOBS - DAMN DELICIOUS
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SHEET PAN GREEK CHICKEN {EASY ONE PAN MEAL} - SPEND WITH ...
From spendwithpennies.com
Estimated Reading Time 5 mins
- Combine marinade ingredients and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
- Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes
- Toss bell peppers and tomatoes with remaining 1/2 tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additoinal 20 minutes or until potatoes are tender and chicken reaches 165°F.
10 HEALTHY GREEK RECIPES FOR EVERY MEAL OF THE DAY | WELL+GOOD
From wellandgood.com
Estimated Reading Time 4 mins
- Breakfast egg muffins. This delicious breakfast is a muffin version of a classic Greek omelet. The ingredients—egg, feta cheese, sun-dried tomatoes, and black olives—are the same, but the end result is a batch of savory muffins, which, let's be honest, are more fun to eat.
- Greek yogurt breakfast bowl. Maybe you don't have time to bake breakfast egg muffins. Maybe you don't have any time at all. You can still have a Greek-inspired breakfast.
- Chicken bowl with tzatziki sauce. Ready for lunch? This bowl is full of fiber and bursting with Mediterranean flavor. Cauliflower rice makes up the base, chicken serves as the protein, and cucumber, onions, olives, and tomato top it off.
- Greek salad sandwich. If you're bored of the same old sandwich for lunch, switch things up with this Greek-inspired one that only takes five minutes to make.
- Spanakopita bites. These mini spinach and feta cheese bites are the perfect afternoon snack or appetizer. You can use either cottage cheese or ricotta for the filling (both work), which is mixed with dill, onion, nutmeg, parsley, and lots of spinach.
- Greek chicken and potatoes. Chicken and potatoes are a classic dinner combo in many parts of the world (including the States), but what gives this recipe its Greek flavor profile is all in the spices.
- Greek quesadillas. This recipe gives a fun Greek take on the classic Mexican food. While you still need tortillas, the filling is completely reimagined.
- Greek chicken sheet pan dinner. It's always good to have an easy sheet pan dinner recipe on hand, and this one is sure to be a crowd-pleaser. The chicken is cooked with red onion, garlic cloves, kalamata olives, and baby potatoes.
- Baklava. Baklava is a classic Greek dessert made with nuts, sugar, and honey all wrapped up in light flaky phyllo. Using an array of different nuts—this recipe calls for almonds, pistachios, and walnuts—makes the taste and texture more interesting.
- Portokalopita. Portokalopita, orange cake with yogurt and syrup, is another quintessential Greek dessert. The tangy citrus bursts through in every bite.
ROASTED VEGETABLE GREEK CHICKEN WRAPS - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
Estimated Reading Time 6 mins
- Season- In a large bowl, toss the chicken and vegetables with the spices and olive oil until thoroughly coated.
- Bake- Spread the mixture out on a large sheet pan (or two small sheet pans). It's OK if the ingredients are touching, but they should not be piled on top of each other. Scatter lemon slices over the pan.Bake for 15-20 minutes, until chicken is cooked through and vegetables are softened.
- Serve- Remove the lemon slices from the pan using a set of tongs. Spoon the cooked chicken and roasted vegetables into a tortilla; sprinkle with feta cheese. Fold the bottom of the wrap up, then the sides tightly over and enjoy!
GREEK LEMON CHICKEN KEBABS - A SAUCY KITCHEN
From asaucykitchen.com
4.6/5 (27)Category MainsCuisine GreekTotal Time 1 hr 30 mins
- If using wooden sewers, soak them in water for at least an hour before grilling to prevent them from burning.
- Add all of the ingredients needed for the marinade to a small bowl or measuring cup and whisk to combine. Pour the marinade inside a large zip lock bag. Add the chicken pieces to the bag and squish the bag to coat the chicken. Seal and let marinate the chicken marinate for at least an hour and up to 24 hours.
- When ready to cook, heat a griddle pan or cast iron skillet with a fitted lif on medium high on the stove top. Add a little oil to the pan. Wet your fingers with a little bit of water and flick it onto the pan. When the oil sizzles after touching the water you know its warm enough. A hot pan will sear the chicken to give a grill like finish to your meat.
- Thread the chicken pieces, peppers, and onions onto the skewers alternating between the chicken and vegetables. When the pans are hot, add the skewers to the heat. Cover and let cook for about 5-7 minutes before turning the skewers over. Cook on all sides until done. This should take 15 minutes tops.
GREEK CHICKEN - CAFE DELITES
From cafedelites.com
Estimated Reading Time 3 mins
- Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
- Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.
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