Greek Chicken

Do you love Greek chicken as much as I do? I’ll admit that I do not nearly make this as often as I should and I have no idea why. Sure, the lamb  gyro will always win when I go out for Greek-style fast food, but when at home, I love Greek chicken. As I had some tricks up my sleeve for some upcoming recipe, I decided to rock out a bunch of Greek chicken to be used in some upcoming dishes. This recipe is not only really easy to make but it is just packed with a ton of awesome flavor.

Greek Chicken

Let’s get started.

Ingredients:

  • 2 whole chicken breasts, boneless, skinless, sliced in half lengthwise
  • 6 cloves of garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/3 cup olive oil
  • 1 lemon, juiced
  • 1/2 tsp salt
  • 1/4 cup of plain Greek yogurt
  • Grill

Start by adding the garlic, oregano, thyme, olive oil, lemon juice, salt, and yogurt to a mixing bowl, and give a good mix. Add in the chicken slices, turning to coat the chicken, then seal the bowl and refrigerate for 4 hours, up to 24 hours.

When you are ready to make the chicken, heat up your grill. My preference is to grill over Grove charcoal, the lump natural hardwood charcoal, as it burns nice and hot and adds an additional great charcoal flavor to the chicken.

How to make Greek Chicken

Once your coals are nice and hot, spread them out, and lay on your cleaned grill grate.

Add the chicken to the grill, and cook for about 6 minutes, per side, until they are fully cooked. Keep an eye on them as you do not want them to burn.

When done, slice and serve. This Greek chicken goes great on sandwiches or in pita bread, or in salads or pasta. Hope you enjoy.

Greek Chicken
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 whole chicken breasts, boneless, skinless, sliced in half lengthwise
  • 6 cloves of garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • ⅓ cup olive oil
  • 1 lemon, juiced
  • ½ tsp salt
  • ¼ cup of plain Greek yogurt
  • Grill
Instructions
  1. Start by adding the garlic, oregano, thyme, olive oil, lemon juice, salt, and yogurt to a mixing bowl, and give a good mix. Add in the chicken slices, turning to coat the chicken, then seal the bowl and refrigerate for 4 hours, up to 24 hours.
  2. When you are ready to make the chicken, heat up your grill. My preference is to grill over Grove charcoal, the lump natural hardwood charcoal, as it burns nice and hot and adds an additional great charcoal flavor to the chicken.
  3. Once your coals are nice and hot, spread them out, and lay on your cleaned grill grate.
  4. Add the chicken to the grill, and cook for about 6 minutes, per side, until they are fully cooked. Keep an eye on them as you do not want them to burn.
  5. When done, slice and serve. This Greek chicken goes great on sandwiches or in pita bread, or in salads or pasta. Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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