Greek Garlic Chicken Recipes

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GREEK GARLIC CHICKEN



Greek Garlic Chicken image

Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. -Margee Berry, Trout Lake, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 tablespoon plus 1 teaspoon olive oil, divided
3 tablespoons minced garlic
2-1/2 cups chicken broth, divided
1/4 cup pitted Greek olives, chopped
3 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon quick-cooking tapioca
2 teaspoons grated lemon zest
1 teaspoon dried oregano
6 boneless skinless chicken breast halves (6 ounces each)
1-3/4 cups uncooked couscous
1/2 cup crumbled feta cheese

Steps:

  • In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces., In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 683mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 44g protein.

GREEK STYLE GARLIC CHICKEN BREAST



Greek Style Garlic Chicken Breast image

This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.

Provided by Michael

Categories     World Cuisine Recipes     European     Greek

Time P1DT35m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 ½ teaspoons black pepper
⅓ teaspoon paprika

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.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg

GREEK CHICKEN



Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories     World Cuisine Recipes     European     Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

  • 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.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

DELICIOUS GREEK GARLIC CHICKEN



Delicious Greek Garlic Chicken image

Make this only if you are a garlic-lover, don't worry the garlic will mellow while baking, you could reduce the garlic slightly I like to use three large heads --- the one hour baking time may need to be increased slightly as you are opening your oven door to basting the chicken every 10-15, this will allow hot air to escape --- plan ahead the chicken needs to be refrigerated for 1 hour, but no more than that as the lemon will start to "cook" the chicken --- you may also add in a sliced onion.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

8 chicken legs with thigh, attached (about 5 pounds)
3 heads garlic (large head, separated into cloves, peeled then finely chopped)
1/2 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons dried oregano (rubbed between fingers to release the flavor)
1 teaspoon fresh ground black pepper (can use more)
2 teaspoons salt (I use seasoned salt)
1/2 cup boiling water or 1/2 cup hot low sodium chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Set oven to 375°F.
  • Grease a 17 x 12-inch baking dish.
  • In a bowl mix together minced fresh garlic, lemon juice, olive oil, dried oregano, black pepper and salt; rub the garlic mixture evenly over the chicken.
  • Cover and refrigerate for 1 hour (no more than 1 hour!).
  • Place the chicken on the baking sheet cut side down in a single layer.
  • Bake for about 1 to 1-1/2 hours or until the skin is well browned and the chicken is cooked, basting with the pan juices every 15 minutes the last 30 minutes of baking time.
  • Transfer to a warm platter; skim off the fat from the drippings.
  • Add in 1/2 cup boiling water or hot chicken broth to the pan; stir to loosen the browned bits, then pour the sauce into a bowl.
  • Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken.
  • Delicious!

Nutrition Facts : Calories 412.9, Fat 27.2, SaturatedFat 6.7, Cholesterol 138.6, Sodium 719, Carbohydrate 9.5, Fiber 1, Sugar 0.6, Protein 32

CHICKEN, GREEK STYLE



Chicken, Greek Style image

Provided by Marian Burros

Categories     main course

Time 35m

Yield 2 servings

Number Of Ingredients 12

16 ounces whole onion or 14 ounces chopped ready-cut onion (about 3 1/3 cups)
1 tablespoon olive oil
2 cloves garlic
8 ounces skinless, boneless chicken breast
1 lemon to yield 1 teaspoon grated lemon rind
1/4 cup dry vermouth
1/2 teaspoon cinnamon
1/4 cup no-salt-added chicken broth plus 1 tablespoon
1 tablespoon cornstarch
1/2 cup nonfat plain yogurt
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Chop the onion for this recipe along with the onion for the rice dish.
  • Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
  • Add all the onion, and saute until the onion begins to brown.
  • Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
  • Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
  • Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
  • Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan. Then, add the yogurt, and stir to mix well. Season with salt and pepper.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 330 milligrams, Sugar 15 grams, TransFat 0 grams

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