Chicken & Poultry

Marinated Greek Style Chicken

greek chicken breast on wooden board

This easy recipe infuses chicken with the classic Greek flavors of lemon, garlic and oregano! It will leave you with tender, and flavourful chicken, ready to be served up with any side of your choosing!

It is #GreekWeek here on the Seasoned Skillet, and this yummy chicken recipe is the perfect addition to the series of recipes! The chicken marinates in a lemon, garlic, oregano mixed marinade, left over night and either grilled or pan seared to perfection! Keep reading to find out how to make this at home!

Recipe Tips and Notes

Marinate, Marinate, Marinate – it is so key to to marinate your chicken for at least 4 -8 hours, you can even leave it overnight (but don’t over marinate as c. Both the lemon juice, and Balsamic Vinegar also tenderize the chicken, which set you up for perfectly tender and m-ist (I know that word makes some people cringe) chicken! This marinade recipe keeps true to the Greek flavours and is sure to impress!

Cut of Meat – you can use other cuts of chicken, for example thighs. I chose chicken breasts as they were on hand, easier to slice ( I didn’t want shredded chicken), and picture better. But feel free to use thighs!

Pairs Well With – you can use this chicken recipe in an assortment of ways. Try pairing this up with lemon herb roasted potatoes or rice, serve along side a Greek Salad, try it with some pasta, or in a wrap! You’ve bound to love it whichever way you decide! Success Tips – don’t overcook your chicken. If you are using chicken breasts, an internal temp of 165°F, indicates doneness.

Marinated Greek Style Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

This easy recipe infuses chicken with the classic Greek flavors of lemon, garlic and oregano! It will leave you with tender, and flavourful chicken, ready to be served up with any side of your choosing!

Ingredients

  • 3 Chicken Breast or 4 Chicken Thighs
  • 1/3 cup Olive Oil
  • 5 - 6 Cloves Garlic
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Lemon Juice
  • 2 tsp Oregano
  • 1 tsp Parsley
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Sugar
  • ½ tsp Black Pepper

Instructions

1

In a medium sized mixing bowl, whisk together all the ingredients for the marinade.

2

Add chicken to the marinade - use either a Ziploc bag, or bowl with a lid. Marinate for 4 - 8 hours, preferably overnight in the refrigerator.

3

Remove chicken from fridge, and allow to sit at room temperature for at least 20min, or as long as 30min (see notes section).

4

In a skillet, over medium heat, add chicken (remove from marinade and pat dry) and leave undisturbed for 3 - 4 minutes, or until brown on one side. Flip the chicken, cover skillet and repeat.

5

Once down, move to a cutting board, allow to rest for a few minutes and slice.

Notes

a. Adding cold chicken breasts to your skillet, increases the length of time it takes for your chicken to heat though in the middle. So to avoid overcooking, you want to cook within the shortest time - allow to sit out for 20-30min prior. b. Allow your skillet to get hot before adding the chicken breast, failure to do so allows the juices to begin seeping out as the skillet heats up - losing moisture = drier chicken. Same with slicing while hot - the juices seep out. Allow to rest for 5 min before slicing.

You Might Also Like

No Comments

Leave a Reply