Wednesday, September 7, 2011

Greek Grilled Chicken

Some times you just make your favorite foods and never think... I really need to blog this.  However in light of my new realization that people don't cook because people don't have time (I have come to this realization after realizing that in the past two nights we had pancakes and then pizza for dinner because I haven't had time to shop for food), I realized... these are the recipes people need most.  Well people like me... which I think far out weigh people that have time to make the sophisticated food I dream about making again some day.  Here is something so fast and tasty you will swear you picked it up on your way home from the local Greek place.  It is light, diet friendly (what's a little olive oil.. okay a lot but it's healthy fat right), and deeeelicious.  Make this with the Greek Salad, and some Greek Potatoes or rice and your done.  Who said cooking takes a lot of time?

Greek Grilled Chicken
from the Bossy Chef


1-2 pounds of chicken cut lengthwise to make thin, but full sized breasts
Salt and pepper
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, or 1 tablespoon of dried
3 cloves garlic, chopped

Place chicken in shallow dish and season with salt and pepper.  Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour the dressing over chicken. Turn chicken in dressing to coat.  Let sit for about 15 to 20 minutes but not too long as the lemon will start to cook the meat.  Preheat grill to med-high,  or heat grill pan to high.
Grill chicken 4 to 5 minutes on each side. If you are using a grill pan turn the heat down after searing the chicken to ensure it gets cooked all the way through.

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