Sunday, August 14, 2011

Grilled Greek Chicken with Hashbrowns

When I met Jason, chicken was pretty much the only thing he ate for dinner. To this day it is still a staple in the house. Still on our mission to eat things out of the freezer preparing for the storms but also to save money, we are having chicken. We bought a huge bag of individually frozen chicken breasts at Costco and are still digging our way through them. So when I came upon this Greek chicken recipe that sounded delicious I knew I could take some chicken out of the freezer to defrost for it and gave me a chance to use some of our every growing herb garden.

By marinating the chicken with the acid from the lemon juice for over 24 hours it allows the chicken to break down and absorb all of the delicious flavors. The result was an extremely juicy and flavorful piece of chicken.

Grilled Greek Chicken
source: Smells Like Home

1/4 cup fresh lemon juice (from 1-2 lemons)
2 cloves garlic, crushed or finely chopped
1 tbsp chopped fresh flat-leaf parsley
2 tsp each chopped fresh oregano, rosemary, thyme, and basil
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts

  1. In a medium-sized bowl, combine the first 6 ingredients.  Whisk in the olive oil until well combined with the other ingredients.

  2. Place chicken breasts in a large resealable zipper bag and pour marinade over the chicken.  Close the bag, taking care to remove as much air from the bag as possible.  Smoosh (technical term) the chicken breasts around in the marinade until all of the chicken is covered with marinade.  Place the bag lying flat in the refrigerator for 24-48 hours – the longer the chicken marinates, the better it will be.  Take note that when you marinate your chicken for this long, it should be as fresh as possible – don’t use chicken that is at its sell-by/use-by date already.  Every 12 hours or so and without opening the bag, smoosh the chicken around in the marinade to reposition it, then return it to the fridge.

  3. When you’re ready to grill, allow the chicken to sit at room temperature for 10-15 minutes before grilling. Set the grill to medium-high heat and place the chicken over the heat source. Grill chicken to an internal temperature of 165 degrees F, about 4-6 minutes per side, depending on the thickness of the chicken breasts.  Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes (covered) before serving.

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