Side Pannel
Greek Chicken Recipes
Greek Chicken Recipes
- Recipe Submitted by maryjosh on 04/10/2020
Ingredients List
- 3 lbs chicken thighs or breasts, boneless & skinless
- 2 tbsp extra virgin olive oil
- 1 large lemon, juice of
- 1 tbsp oregano, dried
- 1 tbsp rosemary, dried or fresh
- 2 garlic cloves, grated
- 1 tsp salt
- Ground black pepper, to taste
- Pinch of red pepper flakes
Directions
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.
To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
For all methods: Make sure you let chicken rest. Place cooked chicken into a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.
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.
To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
For all methods: Make sure you let chicken rest. Place cooked chicken into a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.
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