Greek Chicken

Do you love Greek chicken as much as I do? I’ll admit that I do not nearly make this as often as I should and I have no idea why. Sure, the lamb  gyro will always win when I go out for Greek-style fast food, but when at home, I love Greek chicken. As I had some tricks up my sleeve for some upcoming recipe, I decided to rock out a bunch of Greek chicken to be used in some upcoming dishes. This recipe is not only really easy to make but it is just packed with a ton of awesome flavor.

Let’s get started.

Ingredients:

• 2 whole chicken breasts, boneless, skinless, sliced in half lengthwise
• 6 cloves of garlic, minced
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1/3 cup olive oil
• 1 lemon, juiced
• 1/2 tsp salt
• 1/4 cup of plain Greek yogurt
• Grill

Start by adding the garlic, oregano, thyme, olive oil, lemon juice, salt, and yogurt to a mixing bowl, and give a good mix. Add in the chicken slices, turning to coat the chicken, then seal the bowl and refrigerate for 4 hours, up to 24 hours.

When you are ready to make the chicken, heat up your grill. My preference is to grill over Grove charcoal, the lump natural hardwood charcoal, as it burns nice and hot and adds an additional great charcoal flavor to the chicken.

Once your coals are nice and hot, spread them out, and lay on your cleaned grill grate.

Add the chicken to the grill, and cook for about 6 minutes, per side, until they are fully cooked. Keep an eye on them as you do not want them to burn.

When done, slice and serve. This Greek chicken goes great on sandwiches or in pita bread, or in salads or pasta. Hope you enjoy.

Greek Chicken

Dax Phillips

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Prep Time 4 hours hrs

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Chicken

Servings 6

Ingredients

  

• 2 whole chicken breasts boneless, skinless, sliced in half lengthwise
• 6 cloves of garlic minced
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1/3 cup olive oil
• 1 lemon juiced
• 1/2 tsp salt
• 1/4 cup of plain Greek yogurt
• Grill

Instructions

 

• Start by adding the garlic, oregano, thyme, olive oil, lemon juice, salt, and yogurt to a mixing bowl, and give a good mix. Add in the chicken slices, turning to coat the chicken, then seal the bowl and refrigerate for 4 hours, up to 24 hours.
• When you are ready to make the chicken, heat up your grill. My preference is to grill over Grove charcoal, the lump natural hardwood charcoal, as it burns nice and hot and adds an additional great charcoal flavor to the chicken.
• Once your coals are nice and hot, spread them out, and lay on your cleaned grill grate.
• Add the chicken to the grill, and cook for about 6 minutes, per side, until they are fully cooked. Keep an eye on them as you do not want them to burn.
• When done, slice and serve. This Greek chicken goes great on sandwiches or in pita bread, or in salads or pasta. Hope you enjoy.