Greek Marinated Chicken

Greek Marinated Chicken

Need something easy and flavorful to throw on the grill this weekend? This Greek Marinated Chicken is it.

The marinade for this chicken (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Once marinated, you can grill the chicken outdoors over a gas or charcoal flame, or (if you don’t have a grill) you can bake it in the oven. Either way, you’ll get a super flavorful and moist end product.

I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Two birds with one stone!

Greek Marinated Chicken

Step by Step Photos for Greek Marinated Chicken

First prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Add a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).

I used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this Greek Marinated Chicken recipe, if needed.

Add the chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

After marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.

Bake the chicken in a preheated 375 degree oven for 45-60 minutes, or until it is golden brown. It will smell SO good! Now eat!

I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous salad and it was PERFECT! :D

Original article and pictures take www.budgetbytes.com site

Greek Food

Greek Food

Original article and pictures take souvlakiforthesoul.com site

Greek Chicken Souvlaki With Yogurt Sauce

Greek Chicken Souvlaki With Yogurt Sauce

If you’re tired of the usual chicken recipes, you know the broiled chicken with salt, pepper and garlic and maybe a seasoning or two? Then here’s a recipe for you! It’s perfect for all cycles of the 17 Day Diet, and you can add extras like hummus and pita bread if you’re on Cycle 2 or 3, respectively.

Greek Chicken Souvlaki With Yogurt Sauce

Ingredients:

For the chicken skewers:

1 pound Organic boneless skinless chicken breast, cut into 1 inch chunks

2 tablespoons of lemon juice (organic preferred)

3 tablespoons of organic olive oil

1 teaspoon dried oregano

1 teaspoon kosher salt

¼ teaspoon black pepper

2 garlic cloves, minced

For the yogurt sauce:

1 cup of plain organic greek yogurt

1/2 cup of organic sour cream (or an additional ½ cup of greek yogurt if you prefer)

salt and pepper to taste

1/2 cup minced cucumber (I prefer the small organic persian cucumbers)

1/4 cup minced fresh organic parsley or dill

For the tomato cucumber relish:

1/4 cup minced cucumber (organic cucumber if possible)

1/4 cup minced seeded organic tomato

2 teaspoons lemon juice (organic preferred)

1 tablespoon organic olive oil

2 tablespoons minced organic parsley

salt and pepper to taste

Directions:

For the chicken skewers:

If you’re using wooden skewers, soak in water for 30 minutes to prevent burning.

Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 10 minutes or up to 1 hour.

Heat a grill or grill pan over medium or preheat the broiler.

Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.

If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.

For broiling, broil for 8-10 minutes or until chicken is cooked through.

While the chicken is cooking make the sauces.

For the yogurt sauce:

Mix together the greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.

For the relish:

Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.

Serve the chicken skewers with the yogurt sauce and cucumber relish. For a cycle 2, serve with hummus, and Cycle 3 you may serve with flatbread.

Yields 4 Servings.

Approved for all cycles.

See my #repost of this recipe on Instagram and the original recipe creator, @dinneratthezoo.

Photo courtesy of @dinneratthezoo

Original article and pictures take 17ddblog.com site