Grilled Greek Chicken With Red Wine And Garlic Recipes

GREEK CHICKEN WITH RED WINE AND GARLIC

Make and share this Greek Chicken With Red Wine and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Greek Chicken With Red Wine and Garlic image

Steps:

Place chicken in a shallow glass or plastic dish.
Mix the next 5 ingredients together; pour over chicken.
Cover and refrigerate 1 hour.
Brush grill rack with vegetable oil.
Heat coals or gas grill for direct heat (medium heat).
Remove chicken from marinade (reserve marinade).
Place chicken on grill, skin sides down; grill 5-6 inches from medium heat for 15 minutes.
Turn chicken, brush with marinade; cover and grill 20-40 minutes longer, brushing occasionally with marinade, until juices run clear.
Discard any remaining marinade.
Serve chicken with olives.

Nutrition Facts : Calories 379.3, Fat 29.4, SaturatedFat 6.3, Cholesterol 77.6, Sodium 370.4, Carbohydrate 3.6, Fiber 1.3, Sugar 0.2, Protein 19.7

Ingredients

1 1/2-2 lbs broiler-fryer chicken pieces
1/2 cup dry red wine
2 tablespoons chopped fresh basil (or 1 T. dried basil)
1 tablespoon chopped of fresh mint (or 1 t. dried mint leaves)
3 tablespoons olive oil
2 -3 garlic cloves, minced
1 (4 3/4 ounce) jar pitted kalamata olives, drained

GRILLED GREEK CHICKEN

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

Provided by Chef John

Categories World Cuisine Recipes European Greek

Time 4h35m

Yield 6

Number Of Ingredients 9

Grilled Greek Chicken image

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.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g

Ingredients

6 cloves garlic (or more to taste), crushed or very finely minced
2 tablespoons dried oregano
1 teaspoon red pepper flakes, or to taste
1 teaspoon freshly ground black pepper
½ cup lemon juice
¼ cup olive oil
1 tablespoon distilled white vinegar
6 chicken leg quarters
1 lemon, cut into wedges

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

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

Grilled Greek Chicken Breasts with Whipped Feta image

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

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

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Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)
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Grilled Greek Chicken With Red Wine And Garlic Recipes

GREEK CHICKEN WITH RED WINE AND GARLIC

Make and share this Greek Chicken With Red Wine and Garlic recipe from Food.com.

GRILLED GREEK CHICKEN

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

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