Greek Chicken Recipe
Greek chicken, like many dishes from the Mediterranean, draws from a rich history of simple yet flavorful ingredients. Rooted in ancient Greek cuisine, this dish embodies the Greek love for cooking with olive oil, garlic, herbs like oregano, and citrus.
Equipment
- Mixing bowl
- Measuring spoons and cups
- Whisk or fork (for mixing the marinade)
- Plastic or zip-top bag (for marinating the chicken)
- Grill pan or regular pan
- Tongs
- Meat thermometer (optional)
- Serving platter
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup Greek yogurt (optional for serving)
- Fresh parsley or dill for garnish
- Lemon wedges (optional for serving)
Instructions
- Marinate the Chicken:In a medium mixing bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Whisk the marinade ingredients until well mixed.
- Place the chicken breasts or thighs in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes. For maximum flavor, marinate for up to 2 hours but no longer than overnight.
- Preheat the Grill or Pan:If grilling, preheat your grill to medium-high heat (about 375-400°F or 190-200°C). For stovetop cooking, heat a large grill pan or regular pan over medium heat and lightly grease it with olive oil.
- Cook the Chicken:Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
- Place the chicken on the grill or in the pan. Cook for about 6-7 minutes on each side, depending on the thickness of the chicken, until the internal temperature reaches 165°F (75°C).
- If the chicken starts to brown too quickly, reduce the heat slightly. The chicken should be golden with a bit of char from the grill.
- Rest and Serve:Once cooked, remove the chicken from the heat and let it rest for 5 minutes to allow the juices to redistribute.
- Garnish with fresh parsley or dill and serve with a side of Greek yogurt for dipping and lemon wedges on the side for extra flavor.
- Serving Suggestions:Greek chicken pairs perfectly with a side of roasted vegetables, rice, pita bread, or a traditional Greek salad. You can also serve it in wraps or over a bed of quinoa for a healthy lunch option.