Grilled Greek Chicken Breasts Recipes
GREEK STYLE GARLIC CHICKEN BREAST
This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.
Provided by Michael
Categories World Cuisine Recipes European Greek
Time P1DT35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken on grill until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg
THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
GRILLED GREEK CHICKEN RECIPE
A truly delicious and beautiful grilled chicken recipe that is bursting with color and flavor. It's healthy, light, and perfect for a fresh and easy summer dinner recipe. You get a satisfying chicken recipe that everyone will enjoy, but will still help keep you on track to reaching those goals.
Provided by Wendy
Time 25m
Number Of Ingredients 12
Steps:
- Prepare marinade by combining vinegar, lemon juice, garlic, mustard, oregano, salt and pepper in a small bowl.
- Pour over chicken breasts, making sure that all chicken is submerged in marinade as much as possible. Cover and refrigerate at least 3 hours or overnight.
- In medium bowl, toss together the tomatoes, mint leaves, feta, olives, olive oil, and salt and pepper.
- Heat a grill pan, or outdoor grill to medium heat. Cook chicken until cooked through, about 3-4 minutes per side.
- Place chicken on serving platter, and spoon tomato mixture over top.
Nutrition Facts : Calories 192 kcal, Carbohydrate 5.8 g, Protein 26.4 g, Fat 6.7 g, SaturatedFat 0.5 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 2.2 g, Sugar 2.6 g, ServingSize 1 serving
GREEK GRILLED CHICKEN BREASTS
I found this recipe on Redbook's website. It's so simple but sounds really good so I'm posting it here so I don't forget about it.
Provided by Tinat51796
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
- Pierce chicken with fork several times and sprinkle with salt and pepper.
- Add to bag and coat with dressing, marinate 20 minutes.
- Remove chicken from bag.
- Grill or broil 6 minutes per side.
- Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
Nutrition Facts : Calories 840.2, Fat 24.4, SaturatedFat 4.8, Cholesterol 435.8, Sodium 791.9, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 144.8
WANNA BE GREEK GRILLED CHICKEN BREASTS
Super easy, flavourful and tender, with a souvlaki-ish taste. This is best done on the grill, but I've also baked this in the oven on a rack in the winter. Or use a Foreman grill if you have one. Serve with a greek salad and lemon roasted potatoes. From the "Friends of Hope" Cookbook...fundraiser for breast cancer care.
Provided by Cookin-jo
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
- Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
- Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
- Grill on medium setting until no longer pink.
- Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
- If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste.
- Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.
Nutrition Facts : Calories 196.8, Fat 3.6, SaturatedFat 1, Cholesterol 78, Sodium 492.9, Carbohydrate 13.1, Fiber 0.4, Sugar 11.8, Protein 27.3
More about "grilled greek chicken breasts recipes"
GREEK-STYLE CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Calories 311 per servingServings 4
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally. Remove pan from heat; stir in parsley, oregano, and juice. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.
THE BEST GREEK CHICKEN MARINADE RECIPE | FOODIECRUSH.COM
From foodiecrush.com
4.3/5 (333)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.
GRILLED GREEK CHICKEN KEBAB RECIPE | FOODIECRUSH.COM
From foodiecrush.com
4.5/5 (61)Total Time 55 minsCategory Main CourseCalories 224 per serving
- 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 LEMON CHICKEN - COOKING CLASSY
From cookingclassy.com
5/5 (12)Category Main CourseCuisine GreekTotal Time 2 hrs 25 mins
- In a small mixing bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
- Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible).
THE EASIEST GREEK GRILLED CHICKEN RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (13)Category 30 Minute MealsServings 4Total Time 30 mins
- In a small bowl, combine the salt, pepper, rosemary, oregano, thyme, cayenne, minced garlic, lemon juice, olive oil, and red wine vinegar.
- Place the chicken breasts in a large zip top bag. Pour the prepared marinade on top, zip the bag and give it a good shake until the chicken is evenly coated. Allow the chicken to marinate for 10 minutes - 2 hours. I like to stick to a 30 minute marinade if possible.
- Preheat an indoor or outdoor grill to medium high heat. Spray the grates with nonstick cooking spray if desired. Place the chicken breasts on the grill, discard any leftover marinade. Cook the chicken breasts for 5-6 minutes per side or until the internal temperature reaches 165ºF.
GRILLED GREEK CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 24 hrs 55 minsCategory EntreesCalories 471 per serving
- Place the bird, breast side down, on a cutting board. Using kitchen shears or a large knife, cut along one side of the backbone from tail to neck. Pull open the bird, then cut along the other side of the backbone and discard the backbone or save it for stock. Turn the chicken breast side up and open it as flat as possible, as you would a book. Press down firmly on the breast to break the breastbone—you will hear and feel popping—and flatten the chicken.
- Season the chicken generously on both sides with salt and pepper. Place the chicken in a large resealable plastic bag so that it lies flat or place it in a baking dish or other large container. Add the marinade and seal the bag, squishing the marinade around the chicken or turning the chicken to coat. Refrigerate for at least 24 hours and up to 48 hours—the longer the more flavorful. Be sure to turn the bag or chicken several times during marinating.
- At least 30 minutes before you’re ready to grill, remove the chicken from the refrigerator. Drain and discard the marinade. Pat the chicken dry.
- Prepare a charcoal or gas grill for indirect grilling over medium heat. If using charcoal, pile the lit coals on one side of the grill and place a drip pan in the area without coals. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. The temperature inside the grill should be 350º to 375ºF (180º to 190ºC). Brush and oil the grill grate.
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GRILLED GREEK LEMON CHICKEN (HIGH PROTEIN!) - FIT FOODIE FINDS
From fitfoodiefinds.com
4.8/5 (5)Calories 381 per servingCategory Chicken
- First, prepare Greek marinade by mixing together olive oil, vinegar, garlic, honey, lemon juice, mustard, oregano, and salt. Then, transfer it into a large gallon-size bag or container and then add chicken breast. Make sure chicken is fully submerged in the marinade and let sit for 30 minutes to 2 hours.
- Next, preheat grill to 400ºF. Once hot, spray the grill grates with nonstick cooking spray and place the marinated chicken breast over direct heat. Then, place a lemon slice on top of each breast. Close the grill and cook for around 7 to 8 minutes.
- Once you see some beautiful grill marks appear on the chicken, remove the lemon and place it on the top rack and flip the chicken breasts. Close the grill and let cook for another 7 to 8 minutes.
- Once the internal temperature of the chicken breast has reached 165ºF, remove from grill and let rest for 5-10 minutes.
GREEK CHICKEN {WITH EASY SIDE DISH IDEAS} - CHELSEA'S ...
From chelseasmessyapron.com
5/5 (3)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 528 per serving
- MARINATE CHICKEN: Prepare the chicken breasts by halving each breast horizontally and cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Pat dry with a paper towel. Place in a large zipper-top plastic bag. In a bowl, whisk together the honey, oregano, garlic, lemon juice, olive oil, salt and pepper (add to personal preference; I add 1 teaspoon salt and 1/2 teaspoon pepper). Once combined, pour over prepared chicken breasts. Turn to coat and massage into the breasts and then place in the fridge for 20-30 minutes. Marinating too much longer than an hour will cause the chicken to "cook" in the acid.
- TZATZIKI: While chicken marinates, prepare the sauce so it can chill before serving. Grate a cucumber with the large holes in a cheese grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once it's drained, add to a medium-sized bowl. Add in the Greek yogurt, minced garlic, red wine vinegar, the first lemon half (1/2 teaspoon lemon zest, 1 tablespoon lemon juice), olive oil, and salt and pepper to taste (I add 1/4 teaspoon salt and a pinch of pepper). Refrigerate until ready to serve.
- GRILL: Preheat grill to medium heat (400 degrees F). Halve zucchini lengthwise. Shuck corn. Drizzle zucchini halves and corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the zucchini and corn. Set aside. Remove the chicken from the marinade and discard any remaining marinade. Prepare the fully preheated grill by cleaning and then generously oiling the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- GRILL CONT.: Add the chicken to one side of the grill. Add the zucchini and corn to the other side. Cook the chicken for 4-5 minutes per side or until it registers 160 degrees F (carryover heat will take it to the safe temperature of 165 degrees F). Grill zucchini for 3-5 minutes per side, flipping once. Grill corn about 10 minutes total, flipping every 3-4 minutes until bright yellow and lightly charred. Remove finished ingredients to a plate and cover with foil. Once everything is removed, give the grates a quick clean with the brush. Now add the remaining lemon half to the grill and the pita bread. Grill the lemon for 2-3 minutes (until lightly charred) and the pita bread for 30 seconds to 1 minute per side or until toasted and warmed through.
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5/5 (1)Servings 4Cuisine MediterraneanCategory Main Course
- To make the marinade: in a medium bowl, whisk together the garlic infused oil, lemon juice, lemon zest, oregano, salt, and pepper.
- Butterfly the chicken breasts (I usually cut completely through to create 4 thin fillets). Place each piece into a large resealable plastic bag one at a time, lying flat and pounding to an even thickness.
- Place all the chicken breasts in the plastic bag and pour the marinade over top. Shake gently to coat the chicken. Squeeze air out of bag and seal. Marinate in the refrigerator at least 30 minutes, or up to 2 hours.
- Lightly oil grill and heat to medium-high heat (about 350 to 400 degrees F). Grill chicken breasts until golden brown, about 8 to 10 minutes, flipping half-way through, until chicken has reached an internal temperature of 165 degrees F. Serve.
GRILLED GREEK CHICKEN - WHAT A GIRL EATS
From whatagirleats.com
Reviews 15Category EntreeCuisine GreekEstimated Reading Time 3 mins
- Grill or broil chicken depending on cooking method, until done. This will depend on the thickness of your chicken, and whether or not it has a bone.
- Make ahead tip. Add your marinade to a zip-lock bag with chicken pieces and freeze. The day before you are ready to cook chicken, defrost bag in fridge. It will defrost and marinate all at once.
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From theforkedspoon.com
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- 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.
TOP 8 GRILLED CHICKEN BREAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Derrick RichesPublished 2010-12-18Estimated Reading Time 2 mins
- Lemon-Rosemary Chicken. This simple grilled chicken breast dish can be served with grilled vegetables or diced and used in a salad.
- Lemon Thyme Chicken. This is a quick and easy way to get delicious tender chicken breasts. Grill them hot and fast and enjoy with your favorite side dish.
- Grilled Caprese Chicken. This is a Caprese lovers treat. Marinated with basil and lemon, the chicken is taken to the grill, then topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction.
- Jamaican Jerk Chicken. This Jamaican Jerk Chicken is marinated, unlike other recipes that simply call for a jerk rub. Continue to 5 of 8 below.
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Reviews 6Estimated Reading Time 3 mins
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