Tuesday, May 18, 2010

greek chicken

I like to call myself the sous chef in the summertime.  Grilling is a must when the weather gets warmer.  I take some time the night before to marinate, season and prepare whatever it is we're having and when Mike gets home around 6ish, he cooks it on the grill.  It's a great system.  If I actually knew how to turn on the grill, I might even attempt to cook it myself.  

If grilling requires too much "stand over" time, you could easily bake this chicken at 350 for about 40 minutes (discard excess marinade).

Don't be worried about the yogurt and feta overpowering this dish.  I dislike yogurt and am not a huge fan of feta but love the flavor combination in this marinade!


  • 1 (8 ounce) container fat-free plain yogurt
  • 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes (it is sold in this flavor)
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 1 large red onion, cut into wedges
  • 1 large green bell pepper, cut into 1 1/2 inch pieces


  1. In a ziploc bag, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the bag, and "smoosh around" to coat chicken and mix ingredients. Cover, and marinate 4 hours in the refrigerator.  I have let it sit overnight and it comes out great.  I was worried about the lemon "cooking" the chicken, but it was fine.
  2. Preheat an outdoor grill for high heat.
  3. Grill chicken on the prepared grill until the it is no longer pink and juices run clear.

Prep Ahead:  Mix marinade the night before and leave in fridge!

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