Best 20 Greek Style Chicken Recipes

GREEK-STYLE LEMON-GARLIC CHICKEN

Steps:

• Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

GREEK-STYLE CHICKEN BURGERS

Steps:

• In a small bowl, mix the sauce ingredients; refrigerate until serving. , In a large bowl, combine the first seven burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

GREEK-STYLE CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
• Rinse in cold water.
• Mix together all pasta ingredients in a bowl.
• Mix all dressing ingredients; add to pasta mixture; toss well to coat.
• Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
• Sprinkle more Feta cheese on top to garnish.
• ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

GREEK-STYLE CHICKEN AND MUSHROOMS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.

GREEK-STYLE CHICKEN SKEWERS

Steps:

• In a large bowl, combine all ingredients, tossing lightly. Cover and refrigerate for 10 minutes or up to 8 hours., Remove chicken from marinade; discard marinade. Thread chicken onto 8 metal or soaked wooden skewers. , Place chicken on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat 5-7 minutes or until chicken is no longer pink, turning once.

GRILLED GREEK-STYLE CHICKEN KABOBS

Steps:

• Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best).
• Add chicken and place in fridge to marinate for at least 1 hour.
• Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers - (Note: it is best not to end with bell peppers as they tended to slide off after being cooked).
• Cook on medium-high heat grill for approximately 7 - 10 minutes each side.

GREEK-STYLE CHICKEN PASTA SALAD RECIPE - (4.4/5)

Steps:

• Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad and serves 12-16.

GREEK STYLE CHICKEN THIGHS

Steps:

• Combine onions and garlic in oil, saute a few minutes; remove from heat.
• Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
• Place chicken in a baking dish, top with olives and tomatoes.
• Roast 15-20 minutes until chicken juices run clear.
• Remove from oven; top with parsley and feta cheese, serve.

BUTTERFLIED CHICKEN GREEK STYLE

Steps:

• Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.
• Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting.
• While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
• Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
• To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.

CHICKEN, GREEK STYLE

Steps:

• Chop the onion for this recipe along with the onion for the rice dish.
• Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
• Add all the onion, and saute until the onion begins to brown.
• Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
• Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
• Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
• Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan. Then, add the yogurt, and stir to mix well. Season with salt and pepper.

GREEK STYLE ROASTED CHICKEN

Steps:

• Preheat oven to 325.
• Brush chicken with oil.
• Combine oregano, parsley, garlic powder, and garlic salt.
• Rub onto chicken.
• Combine spinach, feta, ham, bread, pine nuts, chives, butter, and pepper.
• Slip fingers in between skin and breast, and Lightly stuff the pockets on both sides.
• Lightly spoon stuffing into main cavity and neck, if desired.
• Place in broiling pan, breast side up.
• Roast for approximately 1 1/2 hours, or until meat thermometer reads 180 when inserted into thigh, and juices run clear.
• Serve with Greek-style rice and veggies!

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Steps:

• Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• Preheat oven to 350°F
• Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.

HEALTHY GREEK STYLE CHICKEN TACOS

Steps:

• Mix together all sauce ingredients well in a medium bowl. This may be prepared and refrigerated in advance but remove 10 minutes or so before serving. The flavours will blend better if you do it in advance.
• When ready to serve warm up taco shells for 10 minutes or so as per directions on pack.
• Place two tomato slices and a few slices of lettuce in each shell.
• Stir the diced chicken through the sauce and stuff each shell with equal amounts.
• Top each with the crumbled feta and serve.

RUSTIC GREEK-STYLE ROAST CHICKEN WITH SMASHED POTATOES

Steps:

• Start by preparing the potatoes. This can be done well in advance. Bring a large pot of water to the boil. Add the potatoes, whole and unpeeled and boil, uncovered, for 25 minutes or until very soft. Remove potatoes from the water to a plate until needed. It doesn't matter if they get cold.
• Now, divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast; one quarter to go in the cavity; one quarter to scatter over the chicken; and one quarter reserved for garnish. Strip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks. Leave the remaining herbs intact.
• Now, wash the cavity of the chicken with cold running water and dry the chicken very well, inside and out, with paper towels. Using a pair of kitchen shears or a sharp pair of scissors, trim the wing tips from the chicken as these will burn at the high temperature you're going to cook at.
• Preheat your oven to 240C or 230C fan-forced and make sure there's a rack in the centre, or just below the centre and plenty of room above for the chicken.
• Place the chicken on a plate and, carefully, working from the neck end, slip your finger between the skin and the flesh on the right breast of the chicken, breaking through the membrane and separating the skin from the flesh, being careful not to pierce the skin with your fingernail. Try to wriggle your finger down near the drumstick and separate some of the skin from it too. Repeat for the left breast.
• In a bowl, roughly mix together the butter cubes, the herb leaves you've stripped from their stalks, and the chopped, peeled garlic.
• Using your fingers, push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and, if possible, a little way down towards the drumsticks. It doesn't matter if a bit falls out, you can just shove that into the cavity later.
• Put the chopped, unpeeled garlic and one, 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken. You should now have two bunches each of the oregano and thyme left, and one bulb of unpeeled garlic cloves.
• If using a large lemon, cut in half and squeeze the juice from one half only. If using two small lemons, squeeze one whole lemon. Drizzle the lemon juice over the top of the chicken, and place the squeezed portion/s of the lemon into the cavity.
• Thinly slice the unsqueezed large lemon half, or whole small lemon, and set slices aside.
• Line a large baking pan with silicone (baking) paper. (Be sure to use a pan that will withstand a high heat. Non-stick pans are probably not suitable for this as you may ruin the coating.) Lining the pan is optional, but it makes washing up a lot easier and stops stuff from sticking.
• Place the sliced onion in the base of the pan and place the chicken on top.
• Now, arrange the lemon slices over the top of the chicken, and scatter the unpeeled garlic cloves over the top, being sure to tuck some of the garlic and the lemon slices down between the breast and the leg.
• Sprinkle generously with sea salt and cracked black pepper.
• Now, take the potatoes you cooked earlier and, using a potato masher, push down on each one gently until the skin splits and the potato inside breaks up a bit. Don't worry if they fall apart a little bit. It's supposed to look rustic! They should look squashed but not flattened.
• Now, arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper, then drizzle the potatoes and the chicken generously with olive oil. By all means use extra virgin olive oil if you like it, but it's not essential, ordinary olive oil will do.
• Finally, scatter the remaining herbs over the chicken and the potatoes.
• Spoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf.
• Roast for at 240C or 230C fan-forced, for about 50 minutes to 1 hour or until the chicken is cooked.
• Remove chicken from oven and place on a plate to rest for 10 minutes.
• If potatoes are not quite crisp enough, place them in another pan and return to the oven while you prepare the sauce.
• Now, pick out any obviously burned bits or herb stalks from the baking pan, as well as the onion rings and any bits of lemon that have fallen off the chicken. Discard these bits.
• Using the back of a teaspoon, squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits. Transfer the garlic pulp to a heat proof jug.
• Now, pour the drippings from the pan into the same jug. Don't worry if you haven't got a lot of liquid at this stage, you'll get quite a bit when you cut the chicken.
• Add the chicken stock to the jug.
• Allow this mixture to stand for a few minutes then skim or spoon the excess oil off the top.
• Now, check the potatoes if they're still in the oven and remove if ready, or leave them there if you want them even crispier.
• Now, dust off any burned bits of lemon, garlic or herbs on top of the chicken, divide the chicken into serving portions and pour off any liquid into the jug.
• Add extra lemon-juice, salt and pepper to the jug to taste.
• Heat the sauce in the jug in the microwave until hot.
• Serve chicken, drizzled generously with the hot lemony, garlicky sauce, along with the crispy smashed potatoes and garnish with the reserved herbs.
• A Greek Salad is a perfect accompaniment to this meal.

PEASANT-STYLE GREEK CHICKEN

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.

GREEK-STYLE CHICKEN SANDWICH

Steps:

• Grill the chicken, cool and thinly slice.
• Mix together the mayonnaise and garlic.
• Spread on both sides of the cut bread.
• Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.

COUSIN COSMO'S GREEK CHICKEN (VEGAN-STYLE)

Steps:

• Preheat the oven to 425 degrees F.
• Whirl together the lemon juice, oregano leaves and cilantro leaves in a food processor with 1/4 cup olive oil, salt, and pepper. On a dinner plate, pour out the panko bread crumbs.
• In a mixing bowl, toss the eggplant slices together with the herb oil so they are all equally coated. Take each slice, drain off excess oil and coat with panko bread crumbs, like you bread chicken pieces. Set aside oil when done to use when making sauce.
• Spread out on a flat baking pan. Roast for 10-12 minutes, until the eggplant softens and begins to crisp in the oven.
• While the eggplant is baking, add spinach and tomato to medium frying pan. Add sauce ingredients to leftover olive oil marinade and whisk together with a fork until completely incorporated. Adjust the amount of vegetable broth to achieve your desired consistency.
• Slowly add to the frying pan. Cover, turn heat on medium-low, and simmer 5-10 minutes, stirring occasionally.
• When eggplant is done, plate each serving with one slice, portion out approximately 3/4 oz feta crumbles on top, place another eggplant slice over the crumbles and cover with heated sauce, spinach and tomatoes. Serve immediately.

GREEK STYLE GARLIC CHICKEN BREAST

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.