Monday, September 19, 2011

Greek Chicken

From Kristi's Kitchen


1 1/2 lb. chicken thigh meat, stripped
1/3 c. olive oil
2 tbsp. red wine vinegar
1 small organic lemon, zested & juiced
6 small garlic cloves, minced
Generous sprinkling of sea salt, coriander, oregano, rosemary and parsley


-Combine all ingredients in glass storage container
-Marinade for 24-36 hours
-Saute in cast iron skillet until chicken is cooked through and tender
-Adjust seasoning

Serve with Quinoa Tabbouleh and Simply Delicious Hummus

I made this tonight for was super easy and turned out wonderful...
I marinaded the chicken for about 30 hours and added some whole fresh green beans and bella mushrooms -so good!

Give it a go!

UPDATE: (made this for a large group recently -here is the built up recipe -perfect for family gatherings)


9 lbs. chicken thigh meat, stripped
2 c. olive oil
3/4 c. red wine vinegar
6 lemons, zested & juiced
2 small heads garlic, processed or minced
3 tsp. sea salt
1 1/2 tsp. coriander
1 tsp. oregano
1 tsp. rosemary
1 1/2 tsp. parsley


-Preheat oven to 325 degrees
-Combine all ingredients and marinade over night -up to 30 hours
-Pour marinaded chicken and marinade into deep roasting pan
-Cover and roast for 1 hour and 20 minutes; stirring halfway through


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