Flat Belly Greek Grilled Chicken Breast Recipe 445

FLAT BELLY - GREEK GRILLED CHICKEN BREAST RECIPE - (4.4/5)

Steps:

• 1.) To prepare the chicken: Place a breast shiny side up with the tip facing you and the thinner side opposite your cutting hand. Place your hand on top of the breast. Hold the knife parallel to the table and carefully insert it into the thickest part of the breast, drawing it almost all the way through. Take care to keep the breast attached on 1 side. Spread the 2 halves as if opening a book and press lightly in the center to flatten. Repeat with the other 3 breast halves. 2.) Combine the chicken, oil lemon juice, oregano, and garlic in a bowl and refrigerate for 1 to 2 hours, turning occasionally. 3.) To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee strainer over a bowl and set in the refrigerator for 1 to 2 hours. combine the yogurt, cucumber, dill, garlic and 1/4 cup of the pistachios. 4.) Set up the grill for med-hot direct-heat grilling. Remove the chicken from the marinade. Sprinkle with the salt and pepper and set on a grill rack that has been coated with oil. Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through. Place each breast on a serving plate, top with the yogurt cheese, and sprinkle with the remaining 1/4 cup pistachios.

FLAT BELLY - THE BEST GRILLED CHICKEN BREAST RECIPE - (4.4/5)

Steps:

• 1.) Prepare the grill for med-hot direct-heat grilling (see note below). 2.) To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165 degree F. 3.) To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts. NOTE: To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a tsp of vegetable oil, and rub onto the surface of the grill with a pair of tongs.

WANNA BE GREEK GRILLED CHICKEN BREASTS

Steps:

• Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
• Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
• Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
• Grill on medium setting until no longer pink.
• Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
• If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste.
• Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.

GREEK GRILLED CHICKEN BREASTS

Steps:

• Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
• Pierce chicken with fork several times and sprinkle with salt and pepper.
• Add to bag and coat with dressing, marinate 20 minutes.
• Remove chicken from bag.
• Grill or broil 6 minutes per side.
• Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

GRILLED GREEK CHICKEN

Steps:

• Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
• Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
• Transfer chicken to paper-towel-lined sheet pan to drain slightly.
• Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

GREEK STYLE GARLIC CHICKEN BREAST

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.