• Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 6

Greek Chicken Recipes

  • Recipe Submitted by on

 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.

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