Grilled Oregano Chicken Kotopoulo Riganato Tes Skaras Food

GRILLED OREGANO CHICKEN

Steps:

• Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
• Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4-12 hours.
• Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30-40 minutes.
• Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
• Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
• Do Ahead
• Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

GRILLED OREGANO CHICKEN (KOTOPOULO RIGANATO TES SKARAS)

Steps:

• Rinse chicken, pat dry,& place in a large zip lock bag.
• Combine remaining ingredients in a jar.
• Cover& shake to mix.
• Reserve some of marinade to brush onto chicken while grilling.
• Pour remainder into bag& refrigerate overnight.
• Cook 6 to 8 inches from hot coals, basting occasionally with the marinade until cooked through, approximately 20 to 25 minutes Or broil skin side down, for 30 minutes, then turn and broil 10 to 20 minutes longer, or until chicken tests done.

OREGANO DIJON CHICKEN

Steps:

• Coat chicken with dijon mustard.
• Mix all other ingredients in a seperate bowl.
• dredge dijon-covered chicken in bread crumb mixture.
• Spray baking dish with non-stick cooking spray.
• Add chicken to baking dish.
• Cover with aluminum foil.
• Bake in 350 deg oven for 20 minutes.
• Remove aluminum foil and bake another 10 - 15 minutes.
• Bread crumbs should be golden brown and toasty.

KOTA RIGANATI - GREEK OREGANO BAKED CHICKEN

Steps:

• Mix all ingredients except potatoes with chicken and place in a plastic bag and marinate overnight in the refrigerator.
• Bake chicken uncovered at 425 F until slightly browned.
• Add potatoes, cover with foil and bake at 325 F for 1 hour to 1 1/2 hours.

OREGANO CHICKEN WITH ORZO

Steps:

• Brown chicken breasts in hot oil in a large skillet; drain off fat.
• Add the fennel, onion, and garlic to a 4-quart slow-cooker.
• Add the chicken breasts.
• In a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
• Cover and cook on low for 5-6 hours.
• Stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
• Prepare orzo according to package directions; drain.
• Add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
• Serve chicken and vegetables with orzo.