GRILLED GREEK CHICKEN
Provided by Claire Robinson
Time 13h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
- Preheat the oven to 350 degree F.
- Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.
BRINED AND FLATTENED JUICY GRILLED CHICKEN BREASTS
Brining and flattening chicken breasts before gilling ensures you get juicy, moist and delicious chicken every time. Kick it up a notch!
Provided by Nelson Cardoso
Categories Main Main Course
Time 24m
Number Of Ingredients 9
Steps:
- Whisk and dissolve the salt in the water in a medium bowl.
- Flatten the chicken breasts. Place one chicken breast in a sealable clear bag over a cutting board, and beat it with a meat mallet/tenderizer until it's about 1/2 inch thick all around. Repeat for all chicken breasts.
- Place the chicken breasts in the brine, cover with plastic wrap, and place the bowl in the fridge for 30 to 60 minutes.
- Preheat the grill to about 400 ºF.
- Remove the chicken breasts from the bowl and pat each one dry with paper towel.
- Place all 4 flattened chicken breasts, side by side on a large serving dish.
- In a small bowl, mix together all the spices.
- Sprinkle the spices evenly over all 4 chicken breasts, on both sides.
- Drizzle some oil on a paper towel or old clean cloth towel and use tongs to brush the oil over the grill grates.
- Place the chicken breasts on the hot grill and close the lid. Cook for about 2 minutes.
- Open the lid and (without flipping) rotate the chicken breasts 45 degrees to create the cross hatch. The 45 degree angle is just for asthetics and doesn't need to be exact. Close the lid and cook for another 2 minutes.
- Flip the chicken breasts and repeat the last 2 steps.
- Your chicken is ready to be served! Serve on a ceaser salad, with fries, over some pasta, or any side you love. Enjoy!
FLAT BELLY - GREEK GRILLED CHICKEN BREAST RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 14
Steps:
- 1.) To prepare the chicken: Place a breast shiny side up with the tip facing you and the thinner side opposite your cutting hand. Place your hand on top of the breast. Hold the knife parallel to the table and carefully insert it into the thickest part of the breast, drawing it almost all the way through. Take care to keep the breast attached on 1 side. Spread the 2 halves as if opening a book and press lightly in the center to flatten. Repeat with the other 3 breast halves. 2.) Combine the chicken, oil lemon juice, oregano, and garlic in a bowl and refrigerate for 1 to 2 hours, turning occasionally. 3.) To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee strainer over a bowl and set in the refrigerator for 1 to 2 hours. combine the yogurt, cucumber, dill, garlic and 1/4 cup of the pistachios. 4.) Set up the grill for med-hot direct-heat grilling. Remove the chicken from the marinade. Sprinkle with the salt and pepper and set on a grill rack that has been coated with oil. Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through. Place each breast on a serving plate, top with the yogurt cheese, and sprinkle with the remaining 1/4 cup pistachios.
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
FLAT BELLY - THE BEST GRILLED CHICKEN BREAST RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 14
Steps:
- 1.) Prepare the grill for med-hot direct-heat grilling (see note below). 2.) To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165 degree F. 3.) To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts. NOTE: To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a tsp of vegetable oil, and rub onto the surface of the grill with a pair of tongs.
GRILLED GREEK CHICKEN BREASTS
Wonderful blend of flavors and super simple! Makes for a nice twist on boring chicken. Can also cook in skillet or paninin press.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h12m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183.5, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 137.8, Carbohydrate 2.6, Fiber 0.3, Sugar 0.6, Protein 25.3
GREEK GRILLED CHICKEN BREASTS
I found this recipe on Redbook's website. It's so simple but sounds really good so I'm posting it here so I don't forget about it.
Provided by Tinat51796
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 840.2, Fat 24.4, SaturatedFat 4.8, Cholesterol 435.8, Sodium 791.9, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 144.8
GREEK PASTA WITH GRILLED CHICKEN (FLAT BELLY DIET RECIPE)
I made this today from some ingredients I had on hand. It was yummy.If you want to try to follow a flat belly diet, I will be posting recipes that I try and like. I am trying to increase my intake of MUFA's(Monounsaturated fatty acids), These are really heart healthy fats that help to lower your bad cholesterol(LDL and VLDL, Low Density Lipoprotein and Very LDL) and raise your good Cholesterol, HDL(High Density Lipoprotein) The low density are smaller particles and get into the linings of your vessels, The high density lipoprotein helps keep your arteries clean. A 1600 calorie a day diet with a seving of MUFA's at each meal is the basic premise of the flat belly diet. Scientists already knew that MUFA's were associated with longevity, but new research demonstrates that they also can help you lose belly fat. Several new diets are cropping up centered all around MUFAs - you may hear them called 'Flat Belly' diets. Eating one serving at each meal can help control cravings and provide a mental and physical boost. Regardless of what your plan is, you can incorporate these delicious and nutritious foods into your diet. 1.Oils - flaxseed, canola, olive, sunflower, peanut, or soybean oil (and a few others) all do the trick. Pesto sauce also counts! One serving = 1 tablespoon. 2.Nuts & seeds - Nuts and natural nut butters (such as almond butter or peanut butter) are a great source of protein. Try adding nuts as salad toppers, or combine the butters with vegetables or crackers. One serving = 2 tablespoons. 3.Avocado - Slice an avocado for your salad, add a layer to a sandwich with sprouts and Swiss, or chop it and add it to salsa or another dip. One serving = ¼ cup. 4.Olives - Black or green olives can be used as toppings on entrees such as pizza, pasta, or chicken breast. One serving = 10 large olives. 5.Chocolate - Go with dark or semisweet chocolate. Top your Pinkberry with chocolate chips, add shavings to a favorite low-calorie dessert, or simple indulge in a dark chocolate square. One serving = ¼ cup. Bon Appetit!
Provided by Heartsong
Categories < 15 Mins
Time 15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in salted water til al dente. For Rotini, that is seven minutes actual boiling time. Drain.
- Add remaining ingredients and stir well.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 426, Fat 17.3, SaturatedFat 3.8, Cholesterol 51.7, Sodium 329.7, Carbohydrate 42.8, Fiber 5, Sugar 3, Protein 25.4
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