I love Greek food. A lot.
I even based my Honeymoon on my love of the cuisine.
I swear there’s a salad under that hunk of feta ;-).
But what I love most about Greek food is just how fresh and flavorful it can be. There’s no need for a ton of processed ingredients. And my food motto these days is “keep it simple.”
So I give you Greek Chicken.
Due to rain, my grilled Greek Chicken became baked and broiled Greek Chicken, but it still came out great all the same. I prepared a batch for the week to serve over Greek salad, rice, and alongside grilled (or now soon to be roasted) veggies.
You simply marinate the chicken for several hours (or overnight).
And then bake or grill it up!
This recipe is super easy, clean and comes out juicy and flavorful. Let me know what you think!!
2 lb chicken breast
1/4 cup red wine vinegar
sea salt and pepper
1 Tbsp garlic powder
1 Tbsp oregano
2 Tbsp freshly chopped dill
Cut up chicken into large chunks
Season chicken with sea salt (lightly), pepper, garlic and oregano
Place chicken into ziplock bag or glass container
Add in the juice of the lemon and red wine vinegar, as well as the chopped up dill
Let marinate for several hours or overnight
Preheat oven to 400F
Let bake for 15 minutes
Turn oven to broil and let brown up for another 5 minutes, making sure not to overcook