Greek Grilled Chicken Sandwich Recipes

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GREEK-GRILLED CHICKEN SANDWICH



Greek-grilled chicken sandwich image

Marinate chicken in a delicious mixture of oil, vinegar, dill, oregano, garlic pepper and salt and pepper for a tender and flavorful sandwich. This recipe has all the elements of a Greek salad but is served on a bun. The creamy feta spread can be a made ahead and would be great over baked potatoes. Cut each piece of chicken in half if it's too big to fit on the roll. Each sandwich will then contain 2 pieces of chicken. Serve the chicken with a cucumber, tomato and feta salad.

Categories     Lunch,Dinner

Time 34m

Yield 4 servings

Number Of Ingredients 15

4 spray(s) Cooking spray
1.25 pound(s) Uncooked boneless skinless chicken breast(s) four 4 oz pieces
2 tsp Olive oil
1 tsp Red-wine vinegar
1 tsp Dill fresh, chopped
0.5 tsp Dried oregano
0.5 tsp Kosher salt
0.25 tsp Garlic powder
0.125 tsp Black pepper freshly ground (or to taste)
0.666 cup(s) Crumbled feta cheese
1 Tbsp Fat free skim milk
1 Tbsp, minced Uncooked red onion(s)
4 item(s) Light hamburger bun(s) toasted
2 piece(s) Lettuce romaine, cut in half
0.5 medium Fresh tomato(es) cut into 4 slices

Steps:

  • Coat a grill or grill pan with cooking spray; preheat to medium-high.
  • Pound chicken until about 1/4-inch thick; place on a large baking sheet.
  • In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
  • Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
  • Grill chicken, flipping once, until browned and cooked through, about 2-3 minutes per side.
  • Place chicken on toasted bun bottoms; spread each with 1 heaping Tbsp feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops.
  • Serving size: 1 sandwich

Nutrition Facts : Calories 281 kcal

GRILLED GREEK CHICKEN SANDWICHES (COOKING FOR 2)



Grilled Greek Chicken Sandwiches (Cooking for 2) image

Speed your way to a great-tasting Greek sandwich seasoned with lemon and oregano. It's better than take-out!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 13

1/4 cup Yoplait® Original Fat Free plain yogurt
1/3 cup finely chopped seeded cucumber
1 medium green onion, sliced (1 tablespoon)
1 teaspoon grated lemon peel
Dash salt and pepper
2 teaspoons lemon juice
1 teaspoon olive or vegetable oil
1/4 teaspoon dried oregano leaves
Dash salt and pepper, if desired
2 boneless skinless chicken breasts (4 oz each)
1 pita (pocket) bread (6 inch), cut in half to form pockets
1 small tomato, sliced
2 thin slices red onion

Steps:

  • Heat gas or charcoal grill. In small bowl, mix sauce ingredients. Set aside. (Sauce may become watery if it stands longer than 30 minutes.)
  • In another small bowl, mix lemon juice, oil and oregano. Brush lemon mixture over chicken, coating all sides. Sprinkle with salt and pepper.
  • Place chicken on grill. Cover grill; cook cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Wrap pita halves in foil; place on grill 1 to 2 minutes or until warm.
  • Place chicken, tomato and onion inside pita pockets. Top with sauce.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 340 mg, Sugar 7 g, TransFat 0 g

GREEK CHICKEN SANDWICHES



Greek Chicken Sandwiches image

"My wife and I enjoyed warm chicken sandwiches similar to these at a restaurant," recalls Tom Wolf of Tigard, Oregon. "We wanted a little more flavor, so one night I experimented and came up with this zesty version. We like it best made with Greek olives," he adds.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup creamy Caesar salad dressing
1/2 cup crumbled feta cheese
1/4 cup sliced ripe olives
4 French or Italian sandwich rolls, split
4 lettuce leaves
4 tomato slices
8 red onion rings

Steps:

  • In a large skillet over medium heat, cook chicken and garlic powder in oil until chicken juices run clear; drain. , Stir in the salad dressing, cheese and olives. Cook and stir until heated through. Serve on rolls with lettuce, tomato and onion.

Nutrition Facts :

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

Provided by Chef John

Categories     World Cuisine Recipes     European     Greek

Time 4h35m

Yield 6

Number Of Ingredients 9

6 cloves garlic (or more to taste), crushed or very finely minced
2 tablespoons dried oregano
1 teaspoon red pepper flakes, or to taste
1 teaspoon freshly ground black pepper
½ cup lemon juice
¼ cup olive oil
1 tablespoon distilled white vinegar
6 chicken leg quarters
1 lemon, cut into wedges

Steps:

  • Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
  • Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
  • Transfer chicken to paper-towel-lined sheet pan to drain slightly.
  • Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g

EASY GREEK CHICKEN SANDWICHES



Easy Greek Chicken Sandwiches image

My wife and I ate sandwiches similar to these at a restaurant and enjoyed them. But they weren't nearly as flavorful as this easy and zesty recipe I came up with! -Tom Wolf, Tigard, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup fat-free creamy Caesar salad dressing
1/4 cup crumbled feta cheese
1/4 cup pitted Greek olives, finely chopped
1/4 teaspoon garlic powder
8 pita pocket halves
8 lettuce leaves
1 medium tomato, sliced
1 small onion, sliced

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.

Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein.

GREEK-STYLE CHICKEN SANDWICH



Greek-Style Chicken Sandwich image

Make and share this Greek-Style Chicken Sandwich recipe from Food.com.

Provided by Debster

Categories     Lunch/Snacks

Yield 2 serving(s)

Number Of Ingredients 9

2 small chicken breasts, grilled
1/4 cup mayonnaise
1 1/2 teaspoons garlic, minced
2 french sandwich buns or 2 italian sandwich buns
4 tomatoes, slices
2 red onions, slices
2 tablespoons feta cheese
lettuce
sliced black olives

Steps:

  • Grill the chicken, cool and thinly slice.
  • Mix together the mayonnaise and garlic.
  • Spread on both sides of the cut bread.
  • Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.

GREEK-STYLE CHICKEN BURGERS



Greek-Style Chicken Burgers image

The original recipe for these burgers called for lamb or beef, but I decided to try ground chicken to decrease the fat. The sauce easily doubles as a flavorful dip for veggies and pita chips. -Judy Puskas, Wallaceburg, Ontario

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 19

SAUCE:
1/3 cup fat-free plain Greek yogurt
1/4 cup chopped peeled cucumber
1/4 cup crumbled reduced-fat feta cheese
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons lemon juice
1 small garlic clove, minced
BURGERS:
1 medium onion, finely chopped
1/4 cup dry bread crumbs
1 tablespoon dried oregano
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
4 hamburger buns, split
4 lettuce leaves
4 tomato slices

Steps:

  • In a small bowl, mix the sauce ingredients; refrigerate until serving. , In a large bowl, combine the first seven burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 732mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

  • Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

Ohhhh, so good, especially serves with Greek Lemon Potatoes from Zaar chefs. YUMMY! from Everyday FOODS magazine. Note: This is VERY LEMONY, adjust lemon ingredients to your preference.

Provided by Caroline Cooks

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice (from 2 lemons)
1/4 cup finely chopped oregano (Greek, if available) or 1 tablespoon mediterranean dried oregano
2 tablespoons olive oil
kosher salt
ground black pepper
4 (1 1/2 lb) chicken halves
4 lemons, halved crosswise
oregano sprig

Steps:

  • Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
  • Divide marinade between 2 large re-sealable plastic bags.
  • Lightly pierce chicken with meat fork to deeply accept marinade.
  • Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
  • Preheat grill to medium and lightly oil grates.
  • Remove chicken from bags and pat dry with paper towels.
  • Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
  • Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
  • (If browning too quick, move to part of grill with less heat or turn down grill.).
  • Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
  • Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
  • Garnish chicken with oregano sprigs and service with grilled lemons.

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