Reviewed: Feb. 27, 2007

Fabulous flavor in this. I added more cinnamon, and would definitely use less olive oil next time. This chicken tastes great cold, and would be great on a green or ceasar salad. This will definitely be a regular in my roster.

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5 users found this review helpful

Reviewer:

Sarah S

Cooking Level: Expert

Living In: Gales Ferry, Connecticut, USA

Reviewed: May 13, 2007

This chicken is so good I'm certain it would be just as good baked or grilled. We had it fried. It was moist and delicious. Next time we will use the grill.

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1 user found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

Reviewed: Sep. 3, 2007

I know that this is a fried chicken recipe, so I am sorry for messing with that part, but for anyone wondering how this tastes as a healthier recipe here it is. I cut the olive oil down to 2 Tbsp, keep everything else the same, marinate and grill on our indoor electric grill. It is the best darn chicken EVER. Ever.

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9 users found this review helpful

Reviewer:

C.B.E.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: San Jose, California, USA

Reviewed: Jun. 1, 2009

Yes, oh yes!!! I used only 1/2 t. salt because we're watching our BP and one T. of Greek Seasoning (from this website) instead of the spices listed. Instead of using another half cup of olive oil for frying, used only a couple of tablespoons and added the marinade to the skillet as well. Must of been mightly good...there were no leftovers and some serious finger licking going on...

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Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Jan. 11, 2011

SO DARN GOOD!!! However, I didn't have any lemon juice on hand so I had to skip that AND instead of using the spices listed I used Penzey's Greek Seasoning (and dusted lightly with flour as somebody else had suggested). The cooking method was FANTASTIC and my family and I loved the end result. I will definitely make this again the same as I did only add the lemon juice as indicated. ENJOY!!!

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Reviewer:

INDEPENDENTHONEY

Reviewed: Nov. 22, 2012

Loved this! Very flavorful and easy to make. My new favorite!

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Reviewer:

Stacy

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Living In: Modesto, California, USA

Reviewed: Apr. 17, 2013

We **loved** this recipe! We recently moved from Tampa Bay, which has Tarpon Springs and the home of the best Greek food anywhere. Great Greek restaurants are a dime-a-dozen there, but very rare where we now live. Finding this recipe was awesome! I added 10 cloves of fresh chopped garlic to the marinade and it was just right for us. Also used virgin coconut oil to fry the chicken in, as it is much better for frying than olive oil (low burn point). Poured all the marinade into the skillet after browning the chicken on both sides, then put the lid on for a few minutes. The chicken was moist and flavorful, and the roasted garlic that carmelized in the skillet added some amazing flavor and a light crunchy texture to the plated dish. Definitely now my go-to Greek chicken recipe! If there were more stars in the rating, I would click them all!

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Reviewer:

McDonna

Cooking Level: Expert

Reviewed: Feb. 17, 2008

This recipe is easy, it comes out right every time. Use a dark olive oil if you want any of the olive taste.

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1 user found this review helpful

Reviewer:

relongabaugh

Living In: Alta Loma, California, USA

Reviewed: Apr. 21, 2008

Great flavor! I cheated and used Cavendar's Greek Seasoning instead of all of the different spices listed and I used store bought lemon juice instead of fresh lemon, but it was great. A little salty, but that was my fault for adding too much seasoning. Will definitely make again.

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Reviewer:

JENPTCFAN

Cooking Level: Beginning

Reviewed: Aug. 8, 2010

I used just a little oil in the marinade, then baked the chicken and served it with rice. It turned out beautifully, and I can't wait to make it for my friends!

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1 user found this review helpful