Not a lot of pictures in this one but figured I would share what I grilled up last night. Have been wanting to try something of the sorts for quite awhile now and after a little digging I found what I thought sounded like a good dinner to me. So I went with it.
Pulled two packs of boneless skinless chicken breasts out of the freezer when I got home from work and did a quick defrost. Weighed out to about 3 pounds. Kind of simple but here is the marinade that I came up with:
1 cup greek yogurt
3/4 cup olive oil
6 TBS lemon juice
6 TBS dried oregano
6 TSP minced garlic
2 TSP black pepper
Pinch of dill
Dump about 1/2 to 3/4 of it over the chicken just enough to coat and cover everything and refrigerate for at least an hour. Reserve the rest of the marinade for basting while on the grill.
While that was marinating I whipped up a quick Greek salad dressing compliments of Jeff jcam222 . This is his recipe I stole and man its great!
1/2 cup olive oil
1/3 cup red wine vinegar
1 lemon juiced
1 tsp Dijon mustard
2 garlic cloves minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
Toss everything in a mason jar, secure tightly, and shake the hell out of it. Toss it in the fridge while you are grilling the chicken and assembling your salad.
Also make sure you cut up a couple lemons into thick slices and take them out while you are grilling the chicken. Grill running 400-450. Turn the chicken a couple times. Each time you turn baste in that extra marinade until the chicken gets to temp. Grill the lemon slices until they get some
nice color. Here is the finished product:
Made a nice Greek salad to accompany and poured the fresh dressing over the top. Not much of an olive fan so omitted those.
The chicken had wonderful flavor. I wouldn't want to go too long in the marinade maybe more than 3-4 hours due to the acidity in the lemon juice but 1 hour was about perfect. Possibly a little tzatziki next time too. The salad dressing was stellar and really put a simple salad over the top. Anyways I will quit jabbering but wanted to share a couple pics and the recipe. Thanks for checking it out and stay safe out there!
John
Pulled two packs of boneless skinless chicken breasts out of the freezer when I got home from work and did a quick defrost. Weighed out to about 3 pounds. Kind of simple but here is the marinade that I came up with:
1 cup greek yogurt
3/4 cup olive oil
6 TBS lemon juice
6 TBS dried oregano
6 TSP minced garlic
2 TSP black pepper
Pinch of dill
Dump about 1/2 to 3/4 of it over the chicken just enough to coat and cover everything and refrigerate for at least an hour. Reserve the rest of the marinade for basting while on the grill.
While that was marinating I whipped up a quick Greek salad dressing compliments of Jeff jcam222 . This is his recipe I stole and man its great!
1/2 cup olive oil
1/3 cup red wine vinegar
1 lemon juiced
1 tsp Dijon mustard
2 garlic cloves minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
Toss everything in a mason jar, secure tightly, and shake the hell out of it. Toss it in the fridge while you are grilling the chicken and assembling your salad.
Also make sure you cut up a couple lemons into thick slices and take them out while you are grilling the chicken. Grill running 400-450. Turn the chicken a couple times. Each time you turn baste in that extra marinade until the chicken gets to temp. Grill the lemon slices until they get some
nice color. Here is the finished product:
Made a nice Greek salad to accompany and poured the fresh dressing over the top. Not much of an olive fan so omitted those.
The chicken had wonderful flavor. I wouldn't want to go too long in the marinade maybe more than 3-4 hours due to the acidity in the lemon juice but 1 hour was about perfect. Possibly a little tzatziki next time too. The salad dressing was stellar and really put a simple salad over the top. Anyways I will quit jabbering but wanted to share a couple pics and the recipe. Thanks for checking it out and stay safe out there!
John