Easy + Amazing Greek Chicken Fertilizer Recipe

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This Greek chicken is a moist, juicy recipe, with an essence of fresh squeezed lemon juice and fresh herbs. It is the Greek chicken marinade that creates the most succulent end result.

The best part? Makes the remains more amazing! We like to use this chicken in our favorite pasta dishes, on top of salads or just with a side of roasted vegetables.

The options are endless and explode absolutely with fresh flavor, either baked or grilled.

I love creating a delicious chicken dinner that the whole family can enjoy. This Greek chicken is exactly that: a nutritious, healthy family meal that attracts everyone to your list.

Full of lemon juice and fresh, tasty herbs, it’s shiny, juicy and perfectly crunchy on the outside, no matter how you cook it.

We’ve tried to serve it anyway and I can’t decide which is my favorite. On a bed of Lemon basil paste, more than oneArugula salad with lemon vinaigrette, or just served alongside some delicious ones Roasted cauliflower for a low carb option … they are spectacular!

Come see why this is one of our family’s favorite chicken recipes, anyway.

Greek chicken breast on a white plate, topped with grilled lemons and feta cheese and herbs.

Why would you love this Greek chicken?

  • Prepare the marinade ahead
  • Delicious baked or grilled
  • Perfect for pasta, salads or Pita sandwiches
  • Nutritious and low in carbohydrates
Slices of Greek marinated chicken on a white surface, grilled.

Ingredients of Greek chicken marinade

Ingredients for Greek chicken arranged on a marble surface.

For the Greek chicken

  • Boneless skinless chicken breasts – If possible, choose chicken breasts of the same size, which ensures that the grilling or cooking will be uniform.
  • Lemons – Sliced, grill with chicken if desired.
  • Feta – Optional! I like to add a little crumbled feta on this dish to have an even more Greek feel.

For the Greek chicken marinade

  • Olive oil – Extra virgin olive oil is what we traditionally use here, adding healthy fats, moisture and flavor to this dish.
  • Lemon juice – for this Mediterranean taste! The expression fresh is best, but feel free to take a shortcut and use the store bought.
  • All – Dropped. I love fresh garlic, but it’s also okay to take a shortcut here and buy the bottles of chopped garlic in the produce section.
  • Thyme leaves – The best is fresh, but you can also use dried as specified on the recipe card.
  • Orenga – fresh, chopped. Use it dry if it is what you have on hand.
  • Sea salt – Taste
  • Black pepper – fresh earth
A clear glass stick jar filled with Greek chicken manure.

Variations

  • Use dried herbs instead of fresh ones or use my homemade one Italian condiment as a substitute.
  • Add 1/3 cup Greek yogurt to marinade.
  • Add rosemary to the marinade
  • Top with olives
  • Try this recipe with chicken wings, chicken drumsticks or thighs.
A clear glass stick jar filled with Greek chicken manure.
Greek chicken breast on a white plate, topped with grilled lemons and feta cheese and herbs.

Greek Chicken Service Suggestions

Greek Marinated Chicken Tips

  • The longer you marinate the chicken, the wetter and tastier it will be. However, don’t marinate too much for the last 24 hours, as the lemon juice will start to harden the chicken instead of softening it.
  • Use a meat softener to chop the chicken if one side of the chicken is much thicker than the other side. This will help you cook more evenly.
  • For the juiciest chicken, let the chicken breasts rest for 5-10 minutes before cutting and serving. Seal the juices.

Do you want to enlarge, lower or replace? You will love this print Measurement conversion chart!

Greek chicken breast on a white plate, topped with grilled lemons and feta cheese and herbs.

Shortcuts

  • Buy pre-chopped garlic at the grocery store.
  • Use lemon juice bought at the store.
  • Baking takes a little longer, but is less practical.

Do you want to enlarge, lower or replace? You will love this print Measurement conversion chart!

Frequently asked questions

Is Greek chicken low in carbohydrates?

Yes! This Greek marinated chicken recipe has only 6 grams of carbohydrates per serving.

How long should you marinate chicken?

I find that 6 to 8 hours will produce the best flavor and texture in your marinated chicken recipes. Acid-free marinades (vinegar, citrus juice, etc.) can be left longer, but 24 hours is generally considered maximum.

Greek chicken breast on a white plate, topped with grilled lemons and feta cheese and herbs.

Go ahead

  1. Mix the Greek chicken marinade 48 hours in advance.
  2. Marinate this chicken for up to 24 hours before grilling or baking.

How to store

  • At room temperature – The chicken can be left while serving, but not more than two hours.
  • Refrigerators – This Greek chicken can be stored covered in the refrigerator for 3-5 days.
  • Freeze – Let the chicken cool. Place whole chicken, chopped chicken or shredded chicken in bags or containers. Keep it frozen for up to three months. Leave to thaw in the fridge, then reheat in the oven or pan. To keep the chicken moist, simmer in a covered skillet or covered skillet in the oven with a few tablespoons of chicken stock.

What to do with the remains

  • Add it to a salad
  • Chop it and put it in one Chicken wrap
  • Serve in a warm corn tortilla for Chicken tacos
  • Dice and serve in a soup
Slices of Greek marinated chicken on a white surface, grilled.

Dietary considerations

  • Gluten free
  • No dairy
  • No nuts

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Slices of Greek marinated chicken on a white surface, grilled lemon on the side.

Greek chicken

Author: Julie Blanner

This Greek chicken is a moist, juicy recipe, with an essence of fresh squeezed lemon juice and fresh herbs. It is the Greek chicken marinade that creates the most succulent end result.

Preparation time 10 mins

Cooking time 15 mins

Total time 25 mins

Course Entrance, main course

The kitchen American, Mediterranean

Rations 3

Calories 407 kcal

Prevent the screen from darkening

  • In a jar, sealing bag, sealing jar or small bowl, combine olive oil, lemon juice, chopped garlic, thyme, oregano, salt and pepper. Add chicken to a saucepan and pour over, cover and refrigerate or in sealable bag. Refrigerate covered for 30 minutes or up to 24 hours.

  • Preheat the grill to medium-high heat. Brush with oil. Place the grilled chicken breasts and discard the marinade. Close the lid and cover the grill for 6 minutes. Turn the chicken and grill for 5 to 7 minutes when the juices are clean and the internal temperature has reached 160 ° F using a meat thermometer.Grate lemon slices for 30 seconds on each side.Let the chicken rest for 5-10 minutes to close the juices before cutting.
  • Put the chicken breasts with lemon slices and feta. °

Baked

      1. Marinate the chicken as described above.
      2. Preheat oven to 400 degrees F.
      3. Place the chicken breasts in a saucepan. Bake in the oven until the internal temperature reaches 160-165 degrees F.
      4. Remove and incorporate with feta. Let stand 5-10 minutes before serving.

Variations

  • Add 1/3 cup Greek yogurt to marinade.
  • Add rosemary to the marinade
  • Top with olives

Notes

  • You can substitute dried herbs, but it won’t be as tasty. Use 1 teaspoon of each.

Calories:407kcalCarbohydrates:6gProtein:27gFats:31gSaturated fat:6gPolyunsaturated fats:3gMonounsaturated fats:19gTrans fats:1gCholesterol:87mgSodium:707mgPotassium:517mgFiber:2gSugar:1gVitamin A:249IUVitamin C:20mgKicks:142mgIron:2mg

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