Chicken. GREEK Style!

I love most things Greek. Their marinades, the way they roast, grill and the simplicity of eating!

Tonight, I bring you a dinner plate that you may eat in the Isles of Greece or if staying local, at a Greek restaurant.  The recipe came from Andy Sonima Chef.  The marinade is easy.  I mixed the ingredients together in a bowl then, I spooned it over the chicken as it sat in a ziploc bag.  I left this bag in the refrigerator for almost 36 hours.  Something came up and we had to make alternate plans for dinner; that's life folks!

Since I have tried this recipe, I can tell you it's pretty good.  The herbs that slather the chicken, give this a good taste that I want to try on grilled shish-kabob's.  My husband has yet to rate this but I don't see why he wouldn't enjoy it after all; I didn't douse it with citrus all in the name of Greek food! I would follow instructions on the oven time to avoid drying and sprinkle with salt as tastes prefers.  

Again, this is the link to the recipe but I will show you The What's and The How:

The What's:

2 bone-in chicken breasts
2 cloves garlic, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1 cup yogurt
1/4 onion, chopped
1/4 bunch cilantro, chopped
drizzle olive oil
salt and pepper, per your preference


The How's:

Wash the chicken and place in a mixing bowl.
Chop the onion and herbs, and combine with the chicken.
Add yogurt, salt and pepper, and mix all the ingredients together.

Preheat the oven to 400ºF. Put the chicken on a baking tray and drizzle with olive oil. Roast for about 20 minutes or until the internal temperature reaches 160ºF to 165ºF.

Before cutting the chicken, let it sit for 5 minutes. Then cut, serve, and enjoy!

Enjoy!
-Enriching Ego