Last night I decided to make a favourite of mine: Greek Spiced Chicken. The recipe has been a trial and error of my own so please do not take the measurements exactly. Do as you feel and add a little more or less depending what you like. I also did a fresh baby spinach greek salad along with the chicken and paired out perfectly. The next few recipes I will be posting will be on the healthier side however I will do my best to sneak in some amazing taste. This greek chicken is one of my favourites and while I was out in Calgary, I easily made a full batch of chicken, marinated, cooked and had meals ready for the week. Marinading this meat for 8 hours or overnight will definitely give you a full range of flavour.
Greek Spiced Chicken
6 Chicken Breasts
4 Tbsp Extra Virgin Olive Oil
1 Lemon Juiced
4 Garlic Cloves (Pressed or Minced)
3 Tbsp Franks Red Hot Sauce
1 Cup Red Onion Minced
Club House Greek Spice
Put the chicken breasts in a large bowl and mix all ingredients together, slowly mixing in the greek spice. Put the mixture back in the fridge and let sit for over 2 hours. I sometimes like to put them in a ziplock container with all the mixtures and let them marinade overnight. After marinade is complete remove from packaging and put on that piping hot grill! Should take about 25 minutes at 350 degrees.
Greek Salad
Dressing:
6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (Mediterranean is best)
6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (Mediterranean is best)
Salad:
1 head lettuce, torn into bite-size pieces ((I use Romaine)
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped (the long, thin, almost seedless ones)
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, cut into thin rings
3/4 cup kalamata olive
3/4 cup crumbled feta cheese
1 head lettuce, torn into bite-size pieces ((I use Romaine)
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped (the long, thin, almost seedless ones)
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, cut into thin rings
3/4 cup kalamata olive
3/4 cup crumbled feta cheese
Directions:
1. Whisk dressing ingredients together until blended.
2. Season to taste.
3. Drain onion from ice water and pat dry with paper towels.
4. Combine all salad ingredients, except cheese, in large bowl.
5. Toss with dressing.
6. Sprinkle cheese over and serve.
Read more at: http://greek.food.com/recipe/the-ultimate-greek-salad-90975?oc=linkback
1. Whisk dressing ingredients together until blended.
2. Season to taste.
3. Drain onion from ice water and pat dry with paper towels.
4. Combine all salad ingredients, except cheese, in large bowl.
5. Toss with dressing.
6. Sprinkle cheese over and serve.
Read more at: http://greek.food.com/recipe/the-ultimate-greek-salad-90975?oc=linkback
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