Best 4 Grilled Greek Chicken With Red Wine And Garlic Recipes

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Grilled Greek chicken with red wine and garlic is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of red wine, garlic, and herbs creates a delicious marinade that infuses the chicken with flavor. Grilled to perfection, this chicken is sure to be a hit with your family and friends.

Here are our top 4 tried and tested recipes!

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

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

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

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

GRILLED GREEK CHICKEN WITH RED WINE AND GARLIC



Grilled Greek Chicken with Red Wine and Garlic image

Give your grill a Mediterranean flair. Olive oil, fresh herbs, garlic and olives are the flavor secrets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 4

Number Of Ingredients 7

1/2 cup dry red wine or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
3 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 1/2 to 2 lb cut-up whole chicken pieces
1 jar (4 3/4 oz) pitted kalamata or ripe olives, drained

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
  • Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives.

Nutrition Facts : Calories 330, Carbohydrate 4 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

Provided by Claire Robinson

Time 13h5m

Yield 4 servings

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
1 bunch fresh oregano, leaves picked
4 cloves garlic, finely minced
Juice of 1 to 2 lemons
Kosher salt and freshly cracked black pepper
1 whole organic chicken, quartered

Steps:

  • In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
  • Preheat the oven to 350 degree F.
  • Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

Ohhhh, so good, especially serves with Greek Lemon Potatoes from Zaar chefs. YUMMY! from Everyday FOODS magazine. Note: This is VERY LEMONY, adjust lemon ingredients to your preference.

Provided by Caroline Cooks

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice (from 2 lemons)
1/4 cup finely chopped oregano (Greek, if available) or 1 tablespoon mediterranean dried oregano
2 tablespoons olive oil
kosher salt
ground black pepper
4 (1 1/2 lb) chicken halves
4 lemons, halved crosswise
oregano sprig

Steps:

  • Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
  • Divide marinade between 2 large re-sealable plastic bags.
  • Lightly pierce chicken with meat fork to deeply accept marinade.
  • Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
  • Preheat grill to medium and lightly oil grates.
  • Remove chicken from bags and pat dry with paper towels.
  • Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
  • Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
  • (If browning too quick, move to part of grill with less heat or turn down grill.).
  • Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
  • Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
  • Garnish chicken with oregano sprigs and service with grilled lemons.

Tips:

  • Marinate the chicken: Marinating the chicken in a mixture of red wine, garlic, oregano, and olive oil helps to tenderize the meat and infuse it with flavor. For best results, marinate the chicken for at least 30 minutes, or up to 24 hours.
  • Use a hot grill: A hot grill will help to sear the outside of the chicken and prevent it from sticking. Aim for a grill temperature of around 375 degrees Fahrenheit.
  • Cook the chicken over indirect heat: Once the chicken is seared, move it to a cooler part of the grill and cook it over indirect heat. This will help to prevent the chicken from drying out.
  • Use a meat thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh and cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest: Once the chicken is cooked, let it rest for a few minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Grilled Greek chicken with red wine and garlic is a delicious and healthy meal that is perfect for a summer cookout. The marinade tenderizes the chicken and infuses it with flavor, while the grilling process creates a crispy skin and juicy interior. Serve the chicken with your favorite sides, such as roasted vegetables, grilled potatoes, or a fresh salad.

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