Greek Marinade For Chicken Food

THE BEST GREEK CHICKEN MARINADE

Steps:

• Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
• Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
• Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
• Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
• Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving. Enjoy!

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.

GRILLED GREEK CHICKEN

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.

GREEK CHICKEN MARINADE

Steps:

• Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.

GREEK MARINADE FOR CHICKEN

Steps:

• Place chicken breasts in large ziplock bag and pound a little to tenderize, but not necessarily to flatten out. Then put in a fresh ziplock bag that you're sure has no holes in it. Place that in a large bowl.
• Place first four ingredients in a bowl and whisk till blended. Pour over chicken, zip bag shut and place in refrigerator for about 2 hours.
• Pour off marinade into a small saucepan and boil it to use as a sauce. If you boil it, it's OK to consume even though it had raw chicken in it. Grill chicken on outdoor grill or indoor broiler till done. Pour marinade sauce over it.
• If you want to make your own Greek Seasoning Blend, here's how:.
• 2 tsp salt.
• 2 tsp dried oregano.
• 1 1/2 tsp onion powder.
• 1 1/2 tsp garlic powder.
• 1 tsp cornstarch.
• 1 tsp pepper.
• 1 tsp beef boullion granules.
• 1 tsp dried parsley flakes.
• 1/2 tsp ground cinnamon.
• 1/2 tsp ground nutmeg.
• Mix well and store in airtight container.

GREEK MARINADE

Steps:

• In a small bowl, mix together all the marinade ingredients.
• Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

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.

MARINATED GREEK CHICKEN KABOBS

Steps:

• In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
• Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

GRILLED GREEK CHICKEN

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.

GREEK CHICKEN MARINADE

Steps:

• Blend all ingredients in blender until emulsified.