Grilled Greek 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:

• 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.

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 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.

GRILLED CHICKEN GREEK SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

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.

GRIDDLED CHICKEN WITH QUINOA GREEK SALAD

Steps:

• Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
• Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
• Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

GRILLED EXTRAORDINARY CHICKEN WITH GREEK TZATZIKI

Steps:

• For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge).
• Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through.
• For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side.
• For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside.
• To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano.

GRILLED GREEK CHICKEN

Steps:

• Brush chicken lightly all over with olive oil.
• Season 1/2 chicken with salt, pepper, oregano, sage and lemon juice.
• Place on grill for about 30 minutes or until juices run clear, turning once or twice.

GRILLED GREEK CHICKEN SALAD

Steps:

• 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
• 2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
• 3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
• 4. Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.

GRILLED GREEK LEMON CHICKEN

Steps:

• Combine olive oil, lemon juice, and oregano; pour over halved chicken in a large glass baking dish. Sprinkle chicken on both sides with sea salt and black pepper. Place in refrigerator and marinate for 2 or so hours. Turn chicken at least once during marinating process.
• Preheat gas grill on medium high for five minutes. Place chicken skin side down on middle of grill and turn off inner burners so that heat is indirect. Turn chicken when skin is nicely browned and continue to cook for 1-2 hours or until meat thermometer registers 170 deg F. Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.

GRILLED CHICKEN PAILLARD WITH GREEK SALAD

Steps:

• Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat.
• Meanwhile, place 1 chicken breast in a large resealable bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/2 inch thick. Transfer to a baking sheet or large plate. Repeat with the remaining chicken.
• Drizzle the chicken with 1 to 2 tablespoons grapeseed oil and then season each side with salt and pepper.
• Grill the chicken until cooked through and grill marks appear, 3 to 5 minutes per side. About 2 minutes before the chicken is done, grill the halved lemons, cut-side down.
• While the chicken is grilling, make the salad: Combine the arugula with the olives, tomatoes and feta in a large bowl. Tear the basil leaves and oregano and add them to the bowl. Add the juice from 1 of the grilled lemons, the olive oil and some salt and pepper. Toss together until evenly coated in with the dressing. Taste and add more salt or pepper, if needed.
• Remove the chicken to a large platter. Mound the salad on top. Cut the remaining grilled lemon into wedges and place on the platter. Serve family style.

GRILLED GREEK CHICKEN KABOBS

Steps:

• Mix dressing and mayo in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto 8 skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut sides down, on grill grate next to kabobs; grill until heated through.
• Place kabobs on plate. Squeeze lemon halves over kabobs.