Greek Grilled Chicken Breasts Recipes

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.

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.

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.

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.

Steps:

• Combine lemon juice, oregano, garlic salt in shallow dish. Whisk to combine. While wisking stir in olive oil.
• Add chicken turning once. Marinate 30-60 minutes turning half-way.
• Grill to your liking; discard marinade.
• Top chicken with feta cheese, tzatziki sauce (gyro sauce), and olives.