Greeker Than Greek Grilled Greek Chicken
June 09, 2015
Categories: Dinner, Main Dish, Greek, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Regional Holiday, Summer, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Gluten-Free, High Protein, Low Calorie, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Make it from scratch, Spring, Kosher Meat more
"This chicken is FANTABULOUS in flavor! It has definite Greek flavors and I guarantee that those who make it will enjoy it. My whole family LOVES it! NOTE: The marinating time is not included in the overall prep. time."
- FOR MARINADE
- Serving Size: 1 (145.7 g)
- Calories 355.1
- Total Fat - 22.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 96.4 mg
- Sodium - 85.1 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.6 g
- Sugars - 0.4 g
- Protein - 35.5 g
- Calcium - 39.3 mg
- Iron - 2 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.1 mg
Trim all visible fat and membranes from chicken breasts. You may cut up the chicken in kebab size pieces (which I normally do. Refer to Note I below).
Place chicken in single layer in Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in refrigerator 3-6 hours (being careful not to marinade longer than this time period because the lemon can cook the chicken, making is mushy and rubbery.)
When you're ready to cook, remove the chicken from the marinade. It is preferable to allow chicken to come to room temperature prior to grilling, otherwise if you don't have time, you can skip the room temp. part.
Grilling Process: Coat the grill grates with either non-stick spray or oil it with a rolled up paper towel that has been soaked in oil.
Preheat to medium hot (the heat can be tested by holding your hand slightly above the grill grates for a few seconds before it is too hot to handle).
Place chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.)
Rotate chicken pieces so they're going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.)
Turn chicken over and cook about 4-8 minutes on the opposite side, until chicken feels firm but not hard to the touch when you press on it with your fingers. (Actual cooking time will vary depending on the thickness of your chicken, and how hot your grill is. You can also test the doneness with an Instant-Read Meat Thermometer).
Chicken can also be cooked in a stove-top grill. (Best results are achieved from outdoor grilling, preferably charcoal.)
Even if you're only cooking for a few people I recommend making the whole recipe. The leftover chicken is great to cut up on top of a salad, or mixed into some stir-fried veggies for a quick lunch.
NOTE: I normally always cut up the chicken in kebab size pieces. I find that the marinade penetrates more deeply, giving it excellent results. I also skewer onion and red and/or green pepper pieces. I also serve it in pita pockets with tzatziki sauce or raita sauce. It comes out superb.
NOTE II: This recipe is low-carb, paleo, and gluten-free)
Tips & Variations
No special items needed.