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My review
Greek Chicken
Karen
"A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread."
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Ingredients
8 h 45 m servings 412 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- Preheat grill for high heat.
- 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
- Editor's Note:
- 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.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 412 calories; 30.7 g fat; 3.5 g carbohydrates; 31.1 g protein; 97 mg cholesterol; 95 mg sodium. Full nutrition
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Reviews
Read all reviews 340464 Ratings
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Most helpful positive review
8/31/2005
I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickne...
Most helpful critical review
7/2/2003
Marinated cut chicken pieces overnight and roasted in oven at 375 degrees for 55 mins. Chicken looked very tasty coming out of the oven. Picky 11-yr old said it was ok, I thought the breast wa...
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8/31/2005
I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickne...
3/28/2003
This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I u...
10/28/2006
Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!!
11/11/2003
Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried herbs - wish I had a mortar and pestle to crush the rosemary. The first time I made this, I only u...
2/25/2000
This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of crushed rosemary and it turned out great.
10/9/2002
this was wonderful! The juice from 2 lemons came out to about 1/4 cup. Will be making this again soon.
1/24/2006
My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my g...
3/22/2002
Simple and good! I served with Greek Orzo Salad and garlic french bread topped with chopped tomatoes, feta cheese, & chopped olives and got many compliments. Didn't grill the chicken - I baked a...