Greek Chicken Recipe

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

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

Garlic: Freshly minced, it provides a pungent and aromatic flavor.

Oregano: Dried, it gives the chicken a distinctive Mediterranean taste.

Salt: Enhances the overall flavor of the dish.

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

Lemon: Juiced, it adds a bright and tangy note to the marinade.

To ensure your chicken breasts stay juicy and flavorful, consider marinating them in the olive oil mixture for at least 30 minutes before baking. This allows the garlic, oregano, salt, pepper, and lemon juice to penetrate the meat more deeply, enhancing the overall taste and tenderness. Additionally, using a meat thermometer to check that the internal temperature reaches 165°F (74°C) can help prevent overcooking.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and have more flavor, making them a great alternative.

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

• minced garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable; it provides a similar flavor, though slightly less intense.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note that works well in Mediterranean dishes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• juiced lemon - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it is slightly more tart.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled Greek chicken to an airtight container. If you have multiple pieces, layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 4 days. This ensures the chicken remains fresh and safe to eat.
• For longer storage, place the chicken 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 to keep track of how long it has been stored.
• Freeze the Greek chicken for up to 3 months. This allows you to enjoy the dish at a later date without compromising on flavor.
• To reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and moisture of the meat.
• Preheat your oven to 350°F (175°C) and place the thawed chicken in a baking dish. Cover with foil to prevent drying out.
• Heat for about 20 minutes or until the chicken is warmed through. You can also reheat in the microwave, but be sure to cover it to retain moisture.
• Garnish with fresh herbs like parsley or dill before serving to revive the flavors and add a fresh touch.

• 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 to prevent drying out.
  5. Heat for about 15-20 minutes, or until the chicken is warmed through.

• Stovetop Method:

  1. Slice the leftover Greek chicken into smaller pieces for even heating.
  2. Heat a skillet over medium heat and add a small amount of olive oil.
  3. Add the chicken pieces to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until the chicken is heated through.

• Microwave Method:

  1. Place the leftover Greek chicken on a microwave-safe plate.
  2. Add a small amount of chicken broth or water to keep it moist.
  3. Cover the plate with a microwave-safe cover or another plate.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• 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 about 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.
  3. Submerge the bag in the water bath.
  4. Heat for about 30 minutes, ensuring the chicken is warmed through evenly.

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

• Mixing bowl: Utilized to combine olive oil, garlic, oregano, salt, pepper, and lemon juice.

• Baking dish: Holds the chicken breasts and the marinade while baking in the oven.

• Measuring cups: Needed to measure out ¼ cup of olive oil accurately.

• Measuring spoons: Used to measure 1 tablespoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Juicer: Helps extract juice from the lemon.

• Tongs: Useful for placing the chicken breasts in the baking dish and turning them if needed.

• Knife: Essential for mincing the garlic cloves.

• Cutting board: Provides a safe surface to mince the garlic and prepare the lemon.

• Herb scissors: Optional, for garnishing with fresh herbs if desired.

• Serving platter: Used to serve the hot, baked chicken.

Marinate in advance: Prepare the marinade the night before and let the chicken breasts soak up the flavors overnight.

Use a ziplock bag: Place the chicken breasts and marinade in a ziplock bag for easy coating and minimal cleanup.

Pre-minced garlic: Save time by using pre-minced garlic from the store.

Lemon juice bottle: Use bottled lemon juice instead of juicing a fresh lemon.

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