Greek Chicken Recipe - Allrecipes.com
Greek Chicken Recipe
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Greek Chicken
See how to make simple Greek-inspired grilled chicken. See more
  • READY IN ABOUT 9 hrs

Greek Chicken

Recipe by  

"A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    8 hrs 45 mins

Directions

  1. In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2005

I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickness. I marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!!

 
Most Helpful Critical Review
Jan 25, 2004

Marinated cut chicken pieces overnight and roasted in oven at 375 degrees for 55 mins. Chicken looked very tasty coming out of the oven. Picky 11-yr old said it was ok, I thought the breast was dry, and no comment from DH. Won't make again.

 
Jan 29, 2004

This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I used a teaspoon each of the dried herbs. The chicken had a great strong lemony taste, plus the hint of the garlic and herbs gave it great kick. I cooked my chicken about 10 minutes per side and they turned out perfect. I can't wait to make again.

 
Oct 28, 2006

Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!!

 
Jan 25, 2004

Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried herbs - wish I had a mortar and pestle to crush the rosemary. The first time I made this, I only used two breasts but kept the rest of the ingredients the same. I marinated for an hour and then cooked them on the George Foreman grill - delicious! The 2nd time I made four breasts w/the same amount of marinade - not quite as flavorful but still very good. I recommend adding more spices & garlic than the recipe calls for if you like a stronger flavor.

 
Jul 13, 2003

This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of crushed rosemary and it turned out great.

 
Jul 13, 2003

this was wonderful! The juice from 2 lemons came out to about 1/4 cup. Will be making this again soon.

 
Jan 24, 2006

My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my grill right now, I put the chicken in the oven for an hour at 350 degrees F. Served with wild rice, salad, and hot dinner rolls made dinner a hit in my house!

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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