Two Tasty, Greek Marinated Chicken Recipes to Try

October 4, 2021

Marinating is a great way to infuse flavor into a variety of foods. The following recipes offer a spicy variation on the classic Greek souvlaki and a one-pan meal with chicken thighs and orzo.

Spicy Marinated Chicken Souvlaki

1 1/2 cups Greek yogurt

2 green onions, diced

2 garlic cloves, crushed

1/4 cup fresh parsley

2 tablespoons fresh mint leaves

1 tablespoon crushed red pepper flakes

1/4 teaspoon cayenne pepper, or more to taste

1 teaspoon dried Greek oregano

1 tablespoon chopped fresh rosemary

4 chicken breasts

Bamboo or metal skewers

Place the yogurt, green onions, garlic, parsley, mint, crushed red pepper flakes, cayenne pepper, oregano and rosemary in a blender and pulse until smooth. Cut the chicken breasts into 1/2-inch pieces and place in a nonreactive container or gallon ziplock bag. Add the yogurt mixture to the chicken and stir to coat the chicken completely. Cover the container tightly or zip the ziplock bag and place in the refrigerator for at least 2 hours or up to 6-8 hours, if preferred. When ready to cook, discard the marinade and skewer the chicken, about 4-5 pieces per skewer. If using bamboo skewers, make sure to soak the skewers in water for about 20 minutes before skewering the marinated chicken and cooking on a prepared grill over medium-high heat about 5-6 minutes per side, turning as needed. Serve immediately with grilled pitas and your favorite souvlaki toppings.

Greek Marinated Chicken Thighs

4-6 bone-in, skin-on chicken thighs

1/4 cup fresh lemon juice, plus more for serving

1 tablespoon chopped fresh rosemary

1 teaspoon dried Greek oregano, plus more for garnish

1/2 teaspoon crushed fennel seeds

4 tablespoons Greek extra virgin olive oil, divided

1/2 teaspoon Greek sea salt

1/2 teaspoon freshly ground pepper

1 large red onion, thinly sliced

1 pint cherry tomatoes

1 cup uncooked orzo

1/3 cup Kalamata olives

1 1/2 cups water

Chopped fresh parsley for garnish

Place the chicken thighs, lemon juice, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large ziplock plastic bag. Seal the ziplock bag and refrigerate for about 30 minutes or up to an hour. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Season the chicken with salt and pepper. Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Place the chicken, skin-side down, in the pan. Sear the chicken until browned, about 7 minutes. Turn the chicken and sear the other side, about 4 minutes. Transfer to a plate and set aside while cooking the onions and tomatoes. Keep in mind, the chicken is not completely cooked at this point. Add the onion and tomatoes to the hot pan. Cook over medium-high heat, stirring occasionally, until the onion is translucent and the tomatoes blister, about 5 minutes. Preheat the oven to broil. Add the orzo, olives and water to the pan and stir to combine. Bring up to a boil over medium-high heat. Reduce heat to medium and place the seared chicken, skin side up, in the pan. Cover and simmer over medium heat until the orzo is cooked al dente and a thermometer inserted into the thickest portion of one of the chicken thighs reads 165 degrees F, about 15 minutes. Remove from heat and allow to rest, covered, for about 5 minutes. Uncover and place under the broiler until the chicken skin crisps up, about 2 to 3 minutes. Garnish with parsley, oregano, and a squeeze of fresh lemon juice, if preferred. Serve immediately.


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