Greek Chicken Recipe
from kristineskitchenblog.com
This Greek Chicken is incredibly flavorful thanks to a simple Greek chicken marinade made with yogurt, lemon juice, garlic and seasonings. Serve the chicken with tzatziki sauce, roasted potatoes and a Greek salad. Or serve it in pita bread with tzatziki, cucumber, red onion, tomatoes, kalamata olives and feta cheese. It's a delicious, easy meal that the whole family will love!
Prep Time15 minutes mins
Cook Time12 minutes mins
Marinate2 hours hrs
Total Time2 hours hrs 27 minutes mins
Servings: 4 servings
Calories: 306kcal
Marinade Ingredients
- ½ cup plain Greek yogurt
- 6 tablespoons fresh lemon juice
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
Other Ingredients
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts or bone-in or boneless chicken thighs
- serve with tzatziki, chopped fresh parsley, or as desired
In a small mixing bowl, combine the plain Greek yogurt, lemon juice, olive oil, garlic, dried oregano, cumin, coriander, salt, pepper and cinnamon. Whisk to mix.
Place the chicken breasts in a zip-top plastic bag, seal the bag, and use a meat mallet or rolling pin to pound the chicken to an even thickness, about ½-inch thick.
Pour the marinade into the bag with the chicken. Reseal the bag, squish to coat the chicken with the marinade, and place in the refrigerator to marinate for at least 2 hours and up to 12 hours. (If you are short on time, even a quick 30 minute marinade will flavor the chicken.)
When you are ready to cook the chicken, heat the olive oil in a large skillet or grill pan over medium heat. Once hot, add the chicken breasts to the pan and discard the marinade in the bag.
Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Let the chicken rest for 5 minutes before slicing or serving.
Serve chicken with tzatziki sauce (if desired) and any desired side dishes, such as roasted potatoes, Greek salad, pita bread, etc.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
- While I prefer to cook this chicken in a skillet on the stove, you can also bake or grill it if desired.
- To bake: Line a baking sheet or baking dish with parchment paper or foil to minimize clean up. Add the marinated chicken to the pan and bake at 425° F for 15-26 minutes, or until chicken is cooked through. The cook time will depend on the size of the chicken breasts.
- To grill: Grill over medium heat on an outdoor grill or grill pan for 5-10 minutes per side, until the chicken is cooked through.
Calories: 306kcal | Carbohydrates: 6g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 727mg | Potassium: 497mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg
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