Greek Chicken Thighs Food

CHICKEN SOUVLAKI

Steps:

• Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.
• A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.
• Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.
• To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
• Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.
• Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.
• Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
• Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

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.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

6-INGREDIENT GREEK BAKED MARINATED CHICKEN

Steps:

• Pierce a few holes in the chicken wings with a skewer to help the marinade infuse into the flesh.
• Put all the marinade ingredients into a big ziplock bag, then add the chicken pieces to the bag. Massage the bag to make sure all the chicken gets well coated in the marinade. Leave for the flavours to infuse for at least half an hour (overnight is even better!).
• Preheat oven to 180C/350F. Line a rimmed baking tray with foil or baking paper and put a metal rack on the tray. Spray the rack with oil.
• Shake any excess marinade off the chicken (reserve the marinade) and place on the rack (skin side up if using wings or thighs). Bake for 35 to 55 minutes or until sticky and golden and the juices run clear when the chicken is poked.
• Mix the tablespoon of honey into the reserved marinade. Then turn and baste the chicken all over 2 to 3 times during cooking.
• Pile the cooked chicken pieces into a bowl. Drizzle with the juice of ½ a lemon and garnish with lemon slices and the feta and olives, if using.

GREEK CHICKEN THIGHS

Steps:

• Preheat your oven to 350°F.
• Season the chicken thighs with salt and pepper on both sides.
• In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
• Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
• Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
• Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.

THE BEST GREEK CHICKEN MARINADE

Steps:

• Place the chicken pieces in a freezer bag or a bowl and set aside.
• Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

OVEN BAKED GREEK CHICKEN THIGHS

Steps:

• Whisk together ingredients for marinade. Toss chicken in marinade to fully coat. Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.
• When ready to cook, preheat oven to 425°F.
• Line a baking sheet with foil for easy cleanup. Arrange chicken on baking sheet in a single layer.
• Bake for 20-25 minutes, or until cooked through.

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEK ROASTED CHICKEN THIGHS

Steps:

• In a large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
• Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 40 minutes until cooked though, depending on the size of the thighs. Serve the roasted chicken hot, warm or cold.

GREEK STYLE CHICKEN THIGHS

Steps:

• Combine onions and garlic in oil, saute a few minutes; remove from heat.
• Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
• Place chicken in a baking dish, top with olives and tomatoes.
• Roast 15-20 minutes until chicken juices run clear.
• Remove from oven; top with parsley and feta cheese, serve.

GREEK CHICKEN THIGHS

Steps:

• Rinse chicken and pat dry.
• Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
• Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.
• Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.