Greek Chicken Recipe
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Greek Chicken

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

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (254)

What to Drink?
Wine Chardonnay
Cocktail Smirnoff Moscow Mule
Beer Beer
Chilled Non-Alcoholic Mock Tea Sangria
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
8 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 2 lemons, juiced
  • 1 (4 pound) chicken, cut into pieces

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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 412 | Total Fat: 30.7g | Cholesterol: 97mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 31, 2005 by Staceybru   view full review
I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 29, 2004 by Navy_Mommy   view full review
This is incredible! I used boneless skinless chicken breasts and placed them in the marinade...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 28, 2006 by Cherries   view full review
Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 25, 2004 by Ruth   view full review
Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 13, 2003 by Esmee Supporting Member (Click to learn more about Supporting Membership)  view full review
This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 13, 2003 by RUCIFEY   view full review
this was wonderful! The juice from 2 lemons came out to about 1/4 cup. Will be making this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 24, 2006 by Ann M.   view full review
My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 6, 2004 by sundrops   view full review
Simple and good! I served with Greek Orzo Salad and garlic french bread topped with chopped...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 13, 2003 by Rebslo   view full review
A nice way to use fresh garden herbs. I marinated overnight and it tasted good, but not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 12, 2004 by gym-rat   view full review
I made this last night, and it was fabulous. We had it with pitas, tomatoes, onions and...

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