Best 5 Greek Style Broiled Chicken Breasts Recipes

**Savory Greek-Style Broiled Chicken Breasts: A Symphony of Mediterranean Flavors**

Embark on a culinary journey to the sun-kissed shores of Greece with our tantalizing Greek-style broiled chicken breasts. This delectable dish captures the essence of Mediterranean cuisine, blending aromatic herbs, zesty lemon, and succulent chicken to create a symphony of flavors that will tantalize your taste buds. Discover the secrets of authentic Greek cooking as we guide you through two irresistible recipes: a classic Greek-style broiled chicken breast and a tantalizing lemon-herb marinated version. Prepare to indulge in a healthy and flavorful feast that will transport you to the heart of Greece.

Here are our top 5 tried and tested recipes!

GREEK STYLE BROILED CHICKEN BREASTS

Greek Style Broiled Chicken Breasts image

Light and refreshing with Salad and rice, makes a complete meal.

Provided by Marsha Gardner

Categories Chicken

Time 20m

Number Of Ingredients 9

Ingredients

1/4 c olive oil, extra virgin
juice from 1 lemon
1 Tbsp fresh marjoram, chopped
1 Tbsp fresh thyme, chopped
6 chicken breast halves
cooked rice to serve
kosher salt and freshly ground black pepper to taste
fresh thyme and marjoram sprigs for garnish
lemon peel strips for garnish

Steps:

1. In a shallow dish, mix together oil, lemon juice, marjoram and thyme.
2. Prick chicken flesh with a fork. Turn chicken to coat with the marinade. Cover dish and marinade in refrigerator up to 8 hours.
3. Preheat broiler. Remove chicken from marinade and place, skin side down, on broiler pan. Brush with marinade and broil 8-10 minutes, basting occasionally. Turn chicken and broil an additional 8-10 minutes. or until golden-brown and cooked through.
4. Stir pan juices into the cooked warm rice, garnish with thyme, marjoram and lemon peel.

GRILLED SPATCHCOCKED GREEK CHICKEN

Grilled Spatchcocked Greek Chicken image

We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 whole chicken (3 1/2 to 4 pounds) spatchcocked
1 cup extra-virgin olive oil
Juice of 2 lemons and zest of 1
3 garlic cloves, finely grated
2 tablespoons chopped fresh oregano
Kosher salt and freshly ground black pepper
2 scallions, sliced
1/4 cup roughly chopped fresh dill

Steps:

To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

Ingredients

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

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.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

PEANUT BUTTER CHICKEN SKEWERS

Peanut Butter Chicken Skewers image

"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breast halves
2 cups shredded red cabbage
Chopped green onions

Steps:

In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

GREEK GRILLED CHICKEN BREASTS

Greek Grilled Chicken Breasts image

I found this recipe on Redbook's website. It's so simple but sounds really good so I'm posting it here so I don't forget about it.

Provided by Tinat51796

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 garlic clove, crushed in garlic press
1/2 teaspoon dried oregano
4 (1 1/2 lb) boneless skinless chicken breast halves

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.

Nutrition Facts : Calories 840.2, Fat 24.4, SaturatedFat 4.8, Cholesterol 435.8, Sodium 791.9, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 144.8

Tips:

Use fresh, boneless, and skinless chicken breasts. This will ensure that the chicken is tender and juicy.
Marinate the chicken for at least 30 minutes. This will help the chicken to absorb the flavors of the marinade.
Preheat the oven to the correct temperature before cooking the chicken. This will ensure that the chicken cooks evenly.
Broil the chicken for the recommended amount of time. Overcooking will dry out the chicken.
Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken.

Conclusion:

Greek-style broiled chicken breasts are a delicious and healthy meal that can be prepared in under an hour. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, oregano, and garlic, then broiled until cooked through. Serve with your favorite sides, such as rice, potatoes, or vegetables.