Time 2h30m Yield 6 Number Of Ingredients 15 Steps:
Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. Soak wooden skewers in water for about 30 minutes before use. Preheat an outdoor grill for medium-high heat; lightly oil the grate. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Time 40m Yield 2 serving(s) Number Of Ingredients 13 Steps:
Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes. Remove from skillet, and set aside. Add onion and red pepper to skillet and saute for one minute. Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp. Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley. Mix well. Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices. Lay the lemon slices on top of the other vegetables around the skillet. Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices. Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced. If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire. Spoon sauce and vegetables over chicken, garnish with parsley and serve.
Time 50m Number Of Ingredients 13 Steps:
Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside. Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don’t break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.
Yield 6 Number Of Ingredients 13 Steps:
Over a medium bowl, zest the lemon, making sure you do not grate any of the pith (white part of the peel). Add the juice of the lemons. Mince the garlic and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Mix well. Reserve one third of your marinade to brush on your kebabs before serving. Cut the red onion into quarters, separate each one into 3 or 4 sections and then set aside. Cut the chicken in 1½-inch cubes and add to the bowl with the lemon, oil and herbs. Mix well to coat the chicken with the marinade, then cover with plastic wrap and refrigerate for 4-6 hours (another trick is to mix them all in a large, zip-lock-style bag, tossing regularly). Prepare a grill or set a grill pan over two burners and heat over medium-high heat. Loosely thread the pieces of chicken onto the skewers, alternating the chicken with sections of onion. Sprinkle both sides of the chicken kebabs with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning a couple of times, until the chicken has nice grill marks and is cooked through. Brush some of the reserved marinade on the hot kebabs and remove to a serving plate. Cover loosely with foil to keep warm. Place the pita on the hot grill until just heated through. To serve, cut the pita into wedges and arrange on the plater, alongside some tzatziki sauce (made with Fage yogurt), chopped red onions, cubes of Greek Feta cheese, grape tomatoes cut in half. Generously sprinkle with some dried oregano. Add the warm kebabs on the platter and serve right away. Enjoy a real Greek feast!
Time 1h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat your oven to 400 degrees F. Glaze:. In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature. Chicken:. Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven. Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.). Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted. Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Time 1h20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Place chicken in a shallow baking dish. Arrange potatoes and garlic around chicken. Mix together lemon juice and olive oil, salt and pepper, and pour evenly over chicken and potatoes. Add just enough water until potatoes are almost about covered. Cover chicken and pototoes with 2 Tbsps. of oregano. Cover with foil and bake at 350ºF. for 20 minutes. Uncover, turn chicken; stir potatoes; and sprinkle on remaining oregano. If potatoes aren’t at least half-covered with liquid, add more water. Return to oven for about 25-30 minutes. Chicken is done when both sides are lightly browned and potatoes are soft. Good served with crisp bread or pita.
More about “greek island chicken d recipes”
Number Of Ingredients 16 Steps:
Warm oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side, or until browned. Remove to a plate. Reduce heat to medium and add onion and garlic to the same skillet. Cook 5 minutes or until onion is tender. Stir in mushrooms. Cook 10 minutes, or until mushrooms render their juices. Add wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon, and chicken. Reduce heat to low, cover, and cook 15 minutes. Uncover and cook 5 minutes or until sauce thickens slightly and a thermometer inserted in thickest portion registers 160F and juices run clear. Sprinkle with cheese. Serve with lemon for squeezing. WW 8pts
