Greek Grilled Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 3 cloves garlic (finely minced or pressed)
- 1 tablespoon dried oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 pounds chicken breasts (sliced into thin cutlets)
Method
- To make the marinade, combine olive oil, fresh lemon juice, minced garlic, oregano, salt, and ground black pepper in a zip-top bag and mix thoroughly.
- Add the chicken into the bag, ensuring any excess air is removed before sealing. Gently massage the bag to ensure the marinade fully coats each piece of chicken.
- Place the bag in the refrigerator and leave it to marinate for a minimum of one hour, up to a maximum of four hours.
- Peheat the grill to medium-high heat then clean and oil the grill grates.
- Remove the chicken from the marinade, place on the grill, and cook for 3 minutes, then flip and cook for 3 more minutes or until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.
- Remove from the grill onto a clean dish, allow to cool for 5 minutes then slice and serve with salad, in wraps, or over pasta.