Greek Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the dish.

Olive oil: Used for the marinade, it adds richness and helps to keep the chicken moist.

Garlic: Minced garlic provides a pungent and aromatic flavor.

Dried oregano: This herb adds an earthy and slightly bitter taste to the marinade.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Lemon juice: Freshly squeezed, it adds a bright and tangy flavor to the marinade.

When marinating the chicken breasts, make sure to let them sit in the marinade for at least 30 minutes to an hour. This allows the flavors from the olive oil, garlic, oregano, salt, pepper, and lemon juice to fully penetrate the meat, resulting in a more flavorful and juicy chicken. If you have more time, marinate the chicken overnight in the refrigerator for even better results.

• chicken breasts - Substitute with turkey breasts: Turkey breasts are similar in texture and can absorb the marinade flavors well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it suitable for cooking.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor that can replace oregano in most recipes.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but is slightly milder and less pungent.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor that can brighten up the dish.

• Allow the chicken breasts to cool completely after baking. This helps to prevent condensation, which can lead to soggy chicken when stored.

• Transfer the cooled chicken to an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.

• Store the container in the refrigerator if you plan to consume the Greek chicken within 3-4 days. This ensures the chicken remains fresh and flavorful.

• For longer storage, place the chicken breasts in a freezer-safe container or heavy-duty freezer bags. Be sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the chicken has been frozen.

• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the Greek chicken.

• Reheat the chicken breasts in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat in the microwave, but be sure to cover it to retain moisture.

• If you prefer, you can slice the chicken before freezing. This makes it easier to portion out and use in salads, wraps, or soups later on.

• To add extra moisture when reheating, drizzle a bit of olive oil or lemon juice over the chicken before placing it in the oven. This helps to revive the flavors and keep the chicken juicy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Greek chicken in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the chicken moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20 minutes or until the chicken is warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover Greek chicken in the skillet.
  4. Cover and heat for 5-7 minutes, flipping occasionally, until the chicken is heated through.

• Microwave Method:

  1. Place the leftover Greek chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it rest for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Greek chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover Greek chicken in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Oven: Used to bake the chicken breasts at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the olive oil, garlic, oregano, salt, pepper, and lemon juice to create the marinade.

• Measuring cups: Used to measure out the olive oil and other ingredients accurately.

• Measuring spoons: Used to measure the oregano, salt, and pepper precisely.

• Garlic press: Used to mince the garlic cloves efficiently.

• Juicer: Used to extract the freshly squeezed lemon juice.

• Baking dish: Used to hold the chicken breasts while they bake in the oven.

• Tongs: Used to handle and turn the chicken breasts without piercing them.

• Basting brush: Used to coat the chicken breasts evenly with the marinade.

• Meat thermometer: Used to check if the chicken is cooked through and has reached a safe internal temperature.

• Cutting board: Used as a surface to prepare and handle the chicken breasts.

• Knife: Used to trim any excess fat or unwanted parts from the chicken breasts.

• Aluminum foil: Optional, used to cover the baking dish to keep the chicken moist while baking.

Marinate in advance: Prepare the marinade the night before and let the chicken soak overnight for deeper flavor and less prep time on cooking day.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Line the baking dish: Use parchment paper or aluminum foil to line your baking dish for easier cleanup.

Batch cook: Double the recipe and cook extra chicken breasts to use in salads, sandwiches, or wraps throughout the week.