Greek Chicken
A flavorful and juicy Greek Chicken recipe marinated with lemon, garlic, and herbs.
Equipment
- skillet
Ingredients
Citrus and Marinade
- 2 large lemons zest and juice
- 1 small shallot minced
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 teaspoons dried oregano
- 1 ½ teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
Chicken
- 2 pounds boneless, skinless chicken thighs about 8 pieces
Garnish
- 6 sprigs fresh parsley picked leaves, chopped
Instructions
Preparation
- Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about ⅓ cup). Mince 1 small shallot and 4 garlic cloves.
- Add olive oil, dried oregano, kosher salt, paprika, and black pepper. Whisk to combine.
- Pat chicken thighs dry with paper towels, add to marinade, and turn to coat. Cover and refrigerate for at least 1 up to 2 hours.
- Pick the leaves from the parsley sprigs, finely chop, and refrigerate.
Cooking
- Heat a skillet over medium-high heat. Add half of the chicken in a single layer and cook until browned and cooked through, about 5 to 6 minutes per side. Transfer to a serving plate.
- Repeat cooking the remaining chicken and garnish with parsley.
Notes
For best flavor, allow the chicken to marinate for the full 2 hours.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 3gProtein: 30gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 25gCholesterol: 120mgSodium: 850mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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