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

Honey Lime Pan-Grilled Chicken

Hello Folks.  Its pretty much the dead of winter here in the Carolina's.  It's been pretty mild but these last few days, have been the coldest days so far. To lighten the place, I am reaching into my pocket of tricks to bring summer into the house through food.  Today I made the children Cherry Limeades topped with very sweet red maraschino cherries.  I love drinking and eating things that make my taste bud's pucker.

Tonight's meal is a Honey Lime Pan-Grilled Chicken.  Along side, broccoli was it's partner for me, rice and corn for the kids.  This is where the limeade ties into our meal. The chicken I bought came in bulk so I co-marinated the Honey-Lime batch with a Sesame Chicken recipe which I will post later about.

Honey Lime Pan-Grilled Chicken Recipe

(Adapted from http://www.blessthismessplease.com/)

The marinade consists of:

Juice and zest from 2 whole limes, 1/2 cup honey, 2 Tbsp. Worcestershire sauce, 1 tea. sea salt

1/2 teas. fresh black pepper, 4 trimmed, skinless, boneless chicken breast sliced lengthwise.

Trim your chicken and discard the fatty pieces, or keep them for the doggie like I do.  Add all the ingredients to a large zipper-top plastic bag, close the top and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered. Lay the bag in the bottom of a rectangular baking dish and put it in your fridge.  This the BEST advice ever! Marinade the chicken at least four hours but up to overnight.  

Since it was wintertime here, we used a pan to grill the meat.  You don't want to move it around too much but be sure that you let the chicken reach the internal temperature of 160 degrees.  Serve warm. 

Although I marinated the chicken for six hours and I did enjoy this recipe, I didn't taste the lime as pronounced as I was hoping.  I added a little bit on top for an added kick!  The original author of this recipe mentioned cooking this on a George Foreman grill and I actually think that may be the best way to cook this.  Once the honey begins caramelizing, the pan becomes brown.  Therefore so does your chicken.  Be watchful that the honey doesn't burn but oh, what a treat to have chicken with a taste of honey.

I can't wait to make this chicken this summer!  Be blessed with this Honey Lime Pan-Grilled dinner.