Best 7 Greek Marinated Chicken Recipes

**Tantalize your taste buds with a culinary journey to the sun-kissed shores of Greece with our enticing Greek Marinated Chicken recipes!**

Embark on a delightful gastronomic adventure as we present a symphony of flavors that will transport you to the heart of Greek cuisine. Discover the secrets to creating succulent and tender chicken, infused with the vibrant flavors of the Mediterranean. From the classic lemon and oregano marinade to the aromatic blend of herbs and spices, each recipe promises a unique and delectable experience.

Prepare to be captivated by the zesty Lemon and Oregano Chicken, where succulent chicken breasts are immersed in a tangy marinade of fresh lemon juice, aromatic oregano, and a touch of garlic. The result is a burst of brightness that will awaken your senses.

For those who crave a bolder flavor profile, the Herbs and Spices Chicken will tantalize your palate. A vibrant combination of rosemary, thyme, paprika, and cumin dances harmoniously in this marinade, creating a rich and savory coating that promises to leave you craving more.

If you seek a marinade with a touch of smokiness, the Paprika and Smoked Paprika Chicken is your perfect choice. The sweet and spicy notes of paprika, combined with the deep smoky flavor of smoked paprika, create a captivating marinade that will leave you utterly satisfied.

But the culinary journey doesn't end there. Indulge in the succulent Chicken Souvlaki, where tender chicken pieces are marinated in a blend of olive oil, lemon juice, garlic, and oregano, then grilled to perfection on skewers. Experience the authentic taste of Greece with every bite.

And for a taste of traditional Greek hospitality, explore our recipe for Pastitsio, a comforting casserole featuring layers of pasta, ground beef, and a creamy béchamel sauce. This hearty dish is a celebration of Greek culinary heritage, sure to warm your heart and soul.

So, gather your ingredients, ignite your culinary passion, and let the flavors of Greece dance on your palate. With our Greek Marinated Chicken recipes, you'll create dishes that will transport you to the sun-drenched shores of the Mediterranean, leaving you with memories to savor and stories to share. Bon appétit!

Here are our top 7 tried and tested recipes!

MARINATED GREEK CHICKEN KABOBS

Marinated Greek Chicken Kabobs image

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Provided by katplusgoll

Categories World Cuisine Recipes European Greek

Time 3h45m

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Steps:

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Greek Salad with Oregano Marinated Chicken image

Provided by Dave Lieberman

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Greek Island Chicken With Marinated Artichokes image

A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

Provided by bluemoon downunder

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 boneless chicken breasts, skinned
1 onion, chopped
4 garlic cloves, finely chopped
8 ounces mushrooms
1 cup white wine
8 ounces bottled marinated artichoke hearts
1 ounce sun-dried tomato, dry-packed coarsely chopped
1 1/2 ounces Greek olives, pitted, halved
1 teaspoon lemon-pepper seasoning
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cinnamon
2 1/2 ounces feta cheese, crumbled
4 lemon wedges or 4 lemon slices

Steps:

Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
Reduce the heat to low, cover and cook for 15 minutes.
Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
Sprinkle with the cheese and serve over rice with the lemon wedges.

GREEK YOGURT-AND-DILL-MARINATED CHICKEN

Greek Yogurt-and-Dill-Marinated Chicken image

A simple family favorite! Love dill and Greek yogurt? Crave chicken? This easy recipe is sure to please any picky eater!

Provided by tofanic88

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups Greek yogurt
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
4 teaspoons curry powder
1 teaspoon ground cumin
¼ cup chopped fresh dill
2 cloves garlic, minced
1 tablespoon lemon zest
ground black pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves

Steps:

Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 6.5 g, Cholesterol 110.3 mg, Fat 24 g, Fiber 1 g, Protein 39.6 g, SaturatedFat 7.4 g, Sodium 140.7 mg, Sugar 4.2 g

GREEK MARINATED CHICKEN PANINI WITH PESTO

Greek Marinated Chicken Panini With Pesto image

Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.

Provided by ncage

Categories Lunch/Snacks

Time 6m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 slices whole grain bread
2 boneless chicken breasts
1 (8 ounce) bottle marinated artichoke hearts
4 slices swiss cheese
8 teaspoons of bail pesto sauce
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon lemon pepper seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 lemon, juice and zest of

Steps:

Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4

GREEK MARINATED FRIED CHICKEN - KOTOPOULO TIGANITO MARINATO

Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato image

Provided by Damon Lee Fowler

Categories Chicken Garlic Herb Onion Bake Kid-Friendly Dinner Lemon Family Reunion Deep-Fry Oregano Coriander Sugar Conscious Dairy Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4 to 5

Number Of Ingredients 14

Ingredients

1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
1/4 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup dry white wine
2 large garlic cloves, minced
1 small onion, thinly sliced
1 bay leaf, crumbled if dried, chopped if fresh
1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
6 coriander seeds, crushed
Black pepper
Salt
1 cup all-purpose flour
Olive or peanut oil (or a combination), for frying
Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish

Steps:

One: Wash the chicken and pat dry. Put them in a large non-reactive glass or stainless steel bowl. In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper. Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.
Two: Drain the chicken, pat dry, and sprinkle liberally with salt. Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag. Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking).
Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat
Four: Fry until the bottom is sealed and beginning to color, about 4 minutes. Turn, and brown the second side. Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
Lift the chicken from the fat and drain well on a wire rack. Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Greek Salad With Oregano Marinated Chicken image

From FoodTV site, by Dave Lieberman from the lite-n-healthy episode. This chicken could also be cooked on a grill, which is what I would do. Posting for ZWT 6.

Provided by diner524

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 couple good pinches salt
10 grinds black pepper
4 boneless skinless chicken breasts (6-7 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 garlic cloves, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 -15 grinds black pepper
2 -3 romaine lettuce hearts
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes, cored and cut into 1/2-inch chunks (about 3/4-pound)
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olive, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

Tips:

Use a variety of herbs and spices to create a flavorful marinade. Some popular choices for Greek chicken include oregano, thyme, rosemary, garlic, and lemon.
Let the chicken marinate for at least 30 minutes, but no longer than 24 hours. This will allow the flavors to penetrate the chicken.
Cook the chicken over medium heat to prevent it from drying out. You can grill, bake, or pan-fry the chicken.
Serve the chicken with a side of tzatziki sauce, pita bread, and a Greek salad.

Conclusion:

Greek marinated chicken is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy preparation, this recipe is perfect for a weeknight meal or a special occasion. So next time you're looking for a flavorful and healthy dish, give Greek marinated chicken a try.