Easy Greek Grilled Chicken Food

GREEK GRILLED CHICKEN BREASTS

Steps:

• Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
• Pierce chicken with fork several times and sprinkle with salt and pepper.
• Add to bag and coat with dressing, marinate 20 minutes.
• Remove chicken from bag.
• Grill or broil 6 minutes per side.
• Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

GRILLED GREEK CHICKEN

Steps:

• Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
• Divide marinade between 2 large re-sealable plastic bags.
• Lightly pierce chicken with meat fork to deeply accept marinade.
• Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
• Preheat grill to medium and lightly oil grates.
• Remove chicken from bags and pat dry with paper towels.
• Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
• Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
• (If browning too quick, move to part of grill with less heat or turn down grill.).
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
• Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
• Garnish chicken with oregano sprigs and service with grilled lemons.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
• Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
• Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
• Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
• Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.

GRILLED GREEK CHICKEN BREASTS

Steps:

• Combine lemon juice, oregano, garlic salt in shallow dish. Whisk to combine. While wisking stir in olive oil.
• Add chicken turning once. Marinate 30-60 minutes turning half-way.
• Grill to your liking; discard marinade.
• Top chicken with feta cheese, tzatziki sauce (gyro sauce), and olives.