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Marinated Greek Style Chicken

Marinated Greek Style Chicken

Marinated Greek Style Chicken, is an easy chicken recipe infused with classic Greek flavors of lemon, garlic, cumin and oregano! Perfect for a delicious weeknight family or friends dinner, this tender and juicy chicken recipe will leave everyone satisfied. Served in this Chicken Gyros with Tzatziki & Homemade Pita recipe or your choice of side.
Servings: 0
Author: Taneisha Morris

Ingredients

  • 3 large Chicken Breast boneless skinless and pounded
  • 1/3 cup Olive Oil
  • 5 - 6 Cloves Garlic minced
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 2 tsp Oregano
  • 1 tsp Dried Parsley Flakes
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Onion Powder
  • 1 tsp Salt more or less to taste
  • 1 tsp Granulated White Sugar
  • ½ tsp Freshly Ground Black Pepper

Instructions

  • In a medium bowl, whisk together all the ingredients for the marinade - olive oil, minced garlic, balsamic vinegar, lemon juice, oregano, parsley, paprika, cumin, onion powder, salt, sugar and black pepper. Add pounded chicken breasts to the marinade and use either a Ziploc bag, or bowl with a lid. Marinate for 4 - 8 hours or overnight in the refrigerator.
  • Remove chicken from fridge, and allow to sit at room temperature for at least 20 minutes. In a skillet, over medium heat, add chicken breasts and leave undisturbed for at least 3 - 4 minutes, or until brown on one side. Flip the chicken, cover skillet and repeat until done. Or, bake in oven on 400 for 18 - 20* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts. Once done, 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 20-30 min 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.