I make this Chicken dish a lot at my house and I make a lot of it since it can marinate for days and the chicken lasts a for the week and is very versatile. We are only 3 people and I get at least 6 chicken breasts for this dish and cut them in half to get 12 breasts. Sometimes I will cook half one day and half the other day. The longer the chicken marinates the better it gets. I usually do this on a Sunday so I have this ready for the week when I get home and then all I have to do is put the chicken on the grill and make a salad. That takes me less than 20 minutes.
Then serve the chicken with pita, hummus, tzaziki sauce/dill sauce, and Greek salad or Tabbouleh. My daughter loves this dish. Then it is easy to have it for lunch the following day just cut up the chicken in pieces and put over a salad. This dish is so versatile and easy to make for busy families.
Greek Lemon Garlic Chicken
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
6 chicken breasts
5 cloves of garlic
½ cup olive oil
½ cup lemon juice (about 5 lemons)
1 tsp white pepper
2 tsp salts
1 tbsp oregano
1 tsp paprika
Cute the chicken breast in half horizontally so you get 12 chicken breasts total. Lay flat in a Pyrex dish or you can use a zip lock bag if you wish (I try to stay away from plastic as much as possible) Then add all the ingredients on top and turn the chicken breast to make sure they are all equally marinated. Put in the refrigerator for 24 hours to marinate.
Turn on your grill to 400F and grill each breast about 5 minutes on each side and then server with pita, hummus, tzaziki sauce/dill sauce, and Greek salad or Tabbouleh.
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