Greek Marinated Chicken

A few months ago, I posted a chicken gyro recipe with homemade pita bread and fell in love with the marinade (actually, I’m in love with the pita bread too). So I decided to pull the marinade out of the archives and use it in today’s greek marinated chicken. The greek yogurt makes the chicken super juicy and tasty. I marinated my chicken overnight, so each bite was absolutely packed with flavor.

Greek Marinated Chicken

I used boneless, skinless chicken breasts since I had a few in the fridge. Honestly, I think chicken drumsticks or thighs would work even better. The skin always browns nicely in the oven. However, if you use skinless chicken, I would definitely grill them on an indoor or outdoor grill. Due to the marinade, they won’t brown well in the oven. Alternatively, you may sear them in a pan, then place them in the oven. This way, you’ll still get chicken that is golden brown.

No one likes pale, bland-looking chicken.

Greek Marinated Chicken

This marinade would also be perfect for grilled kabobs. Actually, I’m kind of sad that I didn’t think of that before.

I’ll have to add that to my notebook full of future recipes. I think it would be a great recipe for the start of summer! Can you believe it’s already March? Woah!

Greek Marinated Chicken

This chicken really is a great weeknight meal. It’s healthy and once marinated, it can be prepared quickly.

Greek Marinated Chicken
 
Author:
Ingredients
  • 2½ lbs chicken
  • ¾ cup greek yogurt
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp red wine vinegar
  • ½ tbsp oregano
  • 1 medium lemon
  • ¼ cup fresh parsley, chopped
  • ½ tsp salt
  • pepper, to taste
For roasting boneless, skinless chicken breasts:
  • 1 tbsp olive oil
Instructions
  1. Mix the greek yogurt, olive oil, garlic, vinegar, oregano, parsley, salt, and pepper together in a medium bowl. Zest the lemon, then add the juice to the marinade. Stir well. Add the chicken and refrigerate for at least one hour (preferably overnight).
  2. After marinating, cook the chicken on an indoor or outdoor grill until the chicken is done and the juices run clear.
For roasting bone-in chicken with skin:
  1. Preheat the oven to 350 degree Fahrenheit. Spray a baking dish with a little cooking spray and add the chicken. Roast for 30 to 40 minutes, or until the chicken is golden brown and the juices run clear.
For roasting boneless, skinless chicken breasts:
  1. Preheat the oven to 350 degrees Fahrenheit. In a heavy bottomed pan, heat a little olive oil over medium-high heat. Place the chicken in the hot pan and sear until golden brown. Then flip the chicken over and sear the other side until golden. Place the chicken in a baking dish sprayed with cooking spray and bake in the preheated oven for about 15 to 20 minutes, or until the chicken is done and the juices run clear.

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