My Big Fat Greek Grilled Chicken Recipes

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MY BIG FAT GREEK LEMON CHICKEN



My Big Fat Greek Lemon Chicken image

My recipe for Greek lemon chicken breasts in white wine sauce with artichoke hearts and capers. It's easy to prepare... and delicious.

Provided by The Spice Guru

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

2 boneless skinless chicken breasts (butterflied and pounded to 1/4-inch thickness)
fresh ground sea salt
fresh ground black pepper
1/4 cup all-purpose flour
1/4 teaspoon crushed dried rosemary
nonstick cooking spray
olive oil
1/4 cup dry white wine
2 -3 cloves chopped fresh garlic
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/2 tablespoon minced of fresh mint
1/4 teaspoon dried dill
1 pinch ground cumin
1 pinch crushed dried oregano
1/3 cup water-packed artichoke hearts, drained
1 tablespoon nonpariel capers, drained
2 tablespoons unsalted butter
minced fresh parsley

Steps:

  • NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY).(STEP ONE): BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness.
  • PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper.
  • MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken.
  • INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter): 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; STIR in 1/3 cup drained water-packed artichoke hearts, and 1 tablespoon drained nonpariel capers; PLACE bowl close to cooking station.
  • COAT a very large saute pan lightly with nonstick cooking spray; HEAT 3-4 tablespoons olive oil over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate.
  • POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat.
  • DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan.
  • RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates.
  • ADD 2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, pour sauce over each cutlet serving; GARNISH with minced fresh parsley.
  • SERVE and ENJOY!

MY BIG FAT GREEK CHICKEN



My Big Fat Greek Chicken image

Make and share this My Big Fat Greek Chicken recipe from Food.com.

Provided by The Spice Guru

Categories     Chicken

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 fresh whole roasting chicken (5 1/2 - 6 lb.)
1 halved head of garlic
1 tablespoon tempered unsalted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground white pepper
1 halved head of garlic (from rub)
1 halved small onion
1 halved fresh seedless lemon
20 fresh oregano sprigs
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon garlic salt
1 tablespoon Greek oregano
1 tablespoon wild thyme honey
1 1/2 teaspoons fresh grated lemon zest
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground white pepper

Steps:

  • PLACE a 5 1/2 - 6 lb. roasting chicken into a colander placed in sink; REMOVE and discard the innards from the cavity from chicken; RINSE chicken inside and out with chicken in the colander; LEAVE chicken in colander in sink.
  • INSERT a V-shaped rack into a roasting pan to suspend chicken while baking, for even browning; SET aside; PLACE oven rack in the second low position, or to where chicken will be 5 inches below the top of oven; PREHEAT oven to 425°F .
  • GRATE 1 1/2 teaspoons outer fresh lemon zest using a fine shred grate; SQUEEZE enough lemons to yield 1/4 cup; RESERVE 2 squeezed lemon halves; CUT one small onion in half; CUT 1 head of garlic in half crosswise.
  • INTO in a small saucepan add: 1/4 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 tablespoon garlic salt, 1 tablespoon dried Greek oregano, 1 tablespoon wild thyme honey, 1 1/2 teaspoons fresh grated lemon zest, 1/4 teaspoon ground cumin, and 1/4 teaspoon fresh ground white pepper, for the BASTE.
  • TIE one bunch (about 20 sprigs) fresh oregano together tightly on the lower stems using a twist-tie; IMMERSE oregano into the BASTE mixture; BRING mixture in saucepan to gentle boiling for one minute; REDUCE heat to low and simmer for 5 minutes; REMOVE saucepan from heat; LET mixture stand to infuse the fresh oregano essences; STRAIN liquid from oregano sprigs in baste solution, remove sprigs using tongs and reserve.
  • RUB the chicken skin all over with the halved garlic heads for the BOUQUET to season, reserving the garlic sections; LEAVE chicken in the colander; STUFF the cavity of chicken with the fresh garlic head halves, the small onion halves, 2 reserved lemon halves and the reserved fresh oregano sprigs; RUB 1 tablespoon tempered unsalted butter evenly over entire outer surface of chicken; FOLLOW with one tablespoon extra virgin olive oil; GENEROUSLY season the inner cavity of chicken with kosher salt and freshly ground pepper; TIE drumsticks together at ends with kitchen string; WRAP drumstick and wing tips with foil; TRANSFER chicken onto the V-rack inserted in roasting pan.
  • SET oven timer to 25 minutes; BAKE chicken uncovered at 425°F until timer sounds; REDUCE oven temperature to 355°F ; SET oven timer for 40 minutes; CONTINUE baking chicken until timer sounds again.
  • REDUCE oven temperature now to 325°F; CAREFULLY slide out oven rack wearing oven mitts; REMOVE foil from drumsticks and wings; MIX the BASTE solution with basting brush; BRUSH chicken evenly with the BASTE solution (don't worry about the chicken underside, as the baste will drip down to season); RETURN chicken into oven and close oven door.
  • REPEAT the BAKE, BASTE, and TIMER procedures every 15 minutes so chicken has been basted 3 times in the remaining 45 minutes (TOTAL BAKING TIME IS EXACTLY 1 HOUR, 50 MINUTES); CUT and remove string from drumsticks.
  • CARVE, serve, and feast!

Nutrition Facts : Calories 929.6, Fat 69.1, SaturatedFat 20.2, Cholesterol 259.1, Sodium 259.2, Carbohydrate 16.7, Fiber 1.8, Sugar 6.5, Protein 59.3

MY BIG FAT GREEK GRILLED CHICKEN



My Big Fat Greek Grilled Chicken image

My recipe for Greek-inspired grilled chicken is ready within 10 minutes for the "quick method" (see step 1), using boneless chicken and an indoor closable grill. Both versions require Recipe #488671.

Provided by The Spice Guru

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 pieces premium quality fresh chicken (bone-in or boneless)
1/4 cup fresh lemon juice
1/4 cup olive oil
1 1/2 tablespoons seasoning (My Big Fat Greek Seasoning)
1 tablespoon Greek honey
1 tablespoon unseasoned meat tenderizer
1/2 onion, cut into slivers
1 mashed garlic clove (keep intact)

Steps:

  • FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe #488671. Coat with olive oil. Refer to steps 3 and 5 for preferred grilling method.
  • FOR THE MARINADE METHOD (USE FOR DEEP MARINATION OF BONE-IN CHICKEN OR QUICK-MARINATION OF BONELESS CHICKEN); May be used for quick marination of boneless chicken): Measure the MARINADE ingredients into a gallon-sized Ziploc freezer bag. Seal bag to shake. Add chicken. Seal bag (refrigerate if bone-in chicken). Marinate boneless chicken for at least 15 minutes, to 2 hours. Marinate bone-in chicken overnight, refrigerated. Turn chicken periodically with tongs during marination. Remove chicken just before grilling (remove any onion or garlic fragments as well). Shake off excess marinade. Refer to steps 4 and 5 for preferred grilling method.
  • INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat; GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), until chicken is cooked yet not overdone, when juices run clear. Serve and enjoy.
  • INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), just until chicken is seared, but not fully cooked); ARRANGE chicken on a rack over a baking pan; BAKE chicken at 350°F for 20 minutes; TURN chicken over; BAKE for 20 minutes longer. Serve and enjoy.
  • BARBECUE-GRILLING METHOD: Follow the manufacturer's recommended guidelines and method for grilling chicken for the particular outdoor grill you have, following the same basic procedures for indoor grilling of basting and turning. Be sure to start with a clean grill and spray with non-stick cooking spray before using. Serve and enjoy.

Nutrition Facts : Calories 344.3, Fat 28.6, SaturatedFat 6.2, Cholesterol 75, Sodium 71.1, Carbohydrate 2.6, Fiber 0.3, Sugar 1, Protein 18.9

MY BIG FAT GREEK FRIED CHICKEN



My Big Fat Greek Fried Chicken image

My recipe for Greek-inspired fried chicken marinated in lemon juice and extra-virgin olive oil, deliciously seasoned with my Recipe #488671. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 9

1 frying chicken, cut into 8-10 pieces (or 16 drumsticks)
7 3/4 cups cold water
1/4 cup extra virgin olive oil
2 tablespoons fine sea salt
1 fresh lemon, cut into thin slices
2 cups all-purpose flour
1 tablespoon fine sea salt
1 tablespoon seasoning (My Big Fat Greek Seasoning)
canola oil

Steps:

  • NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1): RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half).
  • POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid), then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
  • MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon Recipe #488671; SEAL the container with mixture; SHAKE well until thoroughly combined.
  • REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
  • ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
  • CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
  • FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading). Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam). FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
  • MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
  • SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
  • ENJOY!

Nutrition Facts : Calories 560.9, Fat 32.5, SaturatedFat 7.9, Cholesterol 115, Sodium 3588.7, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 32.8

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.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

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.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GREEK GRILLED CHICKEN BREASTS



Greek Grilled Chicken Breasts image

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

2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 garlic clove, crushed in garlic press
1/2 teaspoon dried oregano
4 (1 1/2 lb) boneless skinless chicken breast halves

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

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