Chicken Greek Style Food

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

EASY GREEK CHICKEN

Steps:

• Cut the chicken breast into 1-2" chunks. Place them in an airtight container and add the greek seasoning, lemon juice, and 1 tbsp of olive oil. Mix to evenly coat chicken and let rest in the refrigerator for 15 minutes.
• Heat the remaining oil in a large skillet over high heat. Add the chicken spreading in a single layer. Let it cook without stirring for 3-5 minutes or until it gets a nice brown sear on the side touching the pan. Flip the chicken over and cook an additional 2-4 minutes or until the chicken is cooked through (165˚F internal temp.)
• Serve hot and enjoy!

GREEK CHICKEN

Steps:

• Season 1/2 chicken with salt, pepper, oregano and lemon juice. Place on grill for about 30 minutes or until juices run clear.

BUTTERFLIED CHICKEN GREEK STYLE

Steps:

• Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.
• Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting.
• While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
• Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
• To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.

GREEK-STYLE ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

GREEK CHICKEN

Steps:

• In a large nonstick skillet, heat olive oil over medium heat.
• Brown chicken on both sides.
• Add onion and garlic; cook 2 minutes.
• Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
• Simmer, covered, 15 minutes.
• Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
• Remove chicken to a warm platter.
• Bring sauce to boil with lemon and parsley.
• Boil a few minutes until slightly thickened.
• Pour over chicken.
• Serve with rice or noodles.

ROASTED GREEK STYLE CHICKEN

Steps:

• Marinate the chicken in the oil, lemon juice & oregano for an hour.
• Rub some of the marinade inside the bird.
• Bake at 375 for 1 hour or until done.

GREEK-STYLE CHICKEN

Steps:

• Bring water to boil for pasta in covered pot.
• Chop whole onion.
• Heat oil in nonstick skillet and saute onion over medium-high heat.
• With food processor running, put garlic through feed tube, and mince; add to onions.
• Wash, dry and cut chicken breasts into julienne strips. Sprinkle with cinnamon and pepper on both sides; add to onions, and cook until chicken is browned on both sides.
• Cook pasta in boiling water according to package directions.
• When chicken is browned, add tomatoes, tomato paste, bay leaf and sugar; reduce heat, and simmer chicken until flavors have a chance to blend.
• When pasta is ready, drain. Remove bay leaf from pasta sauce and spoon sauce over pasta.

CHICKEN, GREEK STYLE

Steps:

• Chop the onion for this recipe along with the onion for the rice dish.
• Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
• Add all the onion, and saute until the onion begins to brown.
• Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
• Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
• Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
• Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan. Then, add the yogurt, and stir to mix well. Season with salt and pepper.