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Greek-style Chicken Appetizer




Greek means olive oil, lemon juice, garlic, and oregano. What better combination of flavors is there? This recipe could be prepared in larger quantity and served as an entrée but makes a rather unique appetizer.


1 boneless, skinless half chicken breast


Prepare the marinade and tzatziki (recipes follow). Cut the chicken into 1/2 to 3/4 inch pieces and place in the bag with the marinade. Zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate the chicken for 30 minutes to 1 hour, refrigerated. Prepare the grill for hot direct cooking. Skewer the chicken, discarding the marinade. Grill the chicken directly over the fire, lid closed, for 2 minutes on each of its four sides.





Remove the chicken from the skewers and serve with the tzatziki and toothpicks.


Marinade

2 cloves garlic, minced

2 tablespoons fresh lemon juice

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper


Combine all ingredients in a zip-top plastic bag and kneed to mix.


Tzatziki

1 cup plain yogurt

1 medium cucumber, peeled, seeded, and grated

1 clove garlic, minced

1 tablespoon fresh lemon juice

2 teaspoons dried dill weed, or 2 tablespoons fresh dill


Combine all ingredients in a small bowl, stir to blend, and refrigerate for at least 1 hour. Blend again before serving.

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