*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 thickness. I marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!!
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 used a teaspoon each of the dried herbs. The chicken had a great strong lemony taste, plus the hint of the garlic and herbs gave it great kick. I cooked my chicken about 10 minutes per side and they turned out perfect. I can't wait to make again.
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 used two breasts but kept the rest of the ingredients the same. I marinated for an hour and then cooked them on the George Foreman grill - delicious! The 2nd time I made four breasts w/the same amount of marinade - not quite as flavorful but still very good. I recommend adding more spices & garlic than the recipe calls for if you like a stronger flavor.
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 grill right now I put the chicken in the oven for an hour at 350 degrees F. Served with wild rice salad and hot dinner rolls made dinner a hit in my house!
I could give this receipe six stars, taste great. It is a little cold to be grilling outside so I cook it in the oven instead. 375 for about 25 minutes covered with aluminum foil, removed the foil turned on the broiler and cooked about 10 minutes to add some nice color to it. Don't forget the wine for the cook, that is very important.
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 at 350 for an hour as per suggestion of another review... next time I think I'll try and cover with foil so the chicken is a little more moist.
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 was dry and no comment from DH. Won't make again.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Greek Chicken to your Favorites