Best Kittencals Greek Chicken Marinade Recipes

KITTENCAL'S GREEK CHICKEN MARINADE

Kittencal's Greek Chicken Marinade image

This make a wonderful marinade for chicken, plan ahead the chicken needs to marinade for 6 hours, no more than the stated time or the vinegar will start to "cook" the chicken --- use only honey or pure maple syrup this is what contributes to tenderizing the chicken, sugar will not have the same effect.

Provided by Kittencalrecipezazz

Categories Poultry

Time 3m

Yield 1 1/3 cups (approx)

Number Of Ingredients 9

Ingredients

1 cup olive oil (or use 1/2 cup each vegetable oil and oilive oil)
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons fresh minced garlic (or 1 teaspoon garlic powder)
1 tablespoon dried oregano
1 -2 teaspoon Dijon mustard (or 1 teaspoon mustard powder)
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons lemon pepper (or use 1 teaspoon freshly ground black pepper)
1 -2 teaspoon honey (do not substitute sugar for the honey!) or 1 -2 teaspoon pure maple syrup (do not substitute sugar for the honey!)

Steps:

In a medium bowl whisk all ingredients until well blended.
Pour over chicken and refrigerate for 6 hours (no more than 6 hours).

Nutrition Facts : Calories 1484.5, Fat 162.3, SaturatedFat 22.4, Sodium 51.6, Carbohydrate 10.6, Fiber 1.4, Sugar 4.7, Protein 1.2

KITTENCAL'S EASY MARINADE FOR GRILLED CHICKEN

Kittencal's Easy Marinade for Grilled Chicken image

If you are in a hurry and want a great marinade for chicken this is it! marinade for about 6-8 hours, no longer than 8 hours as the vinegar will start to "cook" the chicken.... I find that Kraft Italian is the best for this and by the sounds of it this marinade works on beef too so you might want to give that a try!

Provided by Kittencalrecipezazz

Categories Chicken

Time 6h

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (475 ml) bottle kraft Italian salad dressing (not low-fat)
1 tablespoon Dijon mustard (optional but good to add in I always do)
1/4 cup vegetable oil or 1/4 cup olive oil
3 tablespoons fresh minced garlic (or to taste, the more the better I say!)
1/2 teaspoon black pepper

Steps:

In a large bowl mix all ingredients together until well blended.
Add in chicken pieces, cover and refrigerate for 6-8 hours.
When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
Season the chicken with seasoning salt and pepper, then grill.
There is enough marinade for up to 10 pieces of chicken.
Delicious!

Nutrition Facts : Calories 183.1, Fat 18.2, SaturatedFat 2.7, Sodium 472, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 0.4

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES

Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes image

If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
1/2 cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
1/2 cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

Steps:

Set oven to 425 degrees F (set oven rack to bottom position).
Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
Sprinkle the whole garlic cloves and olives around the potatoes.
In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
Sprinkle the dried oregano over the top.
Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
Roast uncovered for about 50 minutes.
Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
Serve the chicken with pan juices.

Nutrition Facts : Calories 1305.8, Fat 83.4, SaturatedFat 19.4, Cholesterol 243.8, Sodium 657, Carbohydrate 73.1, Fiber 8.3, Sugar 6.4, Protein 66.7

GREEK CHICKEN MARINADE

Greek Chicken Marinade image

An all purpose greek marinade for chicken, beef or lamb. Either bake, grill or broil your meats after marinating for at least 4 hours.

Provided by Chef Ian Carter

Categories Meat

Time 10m

Yield 2 Cups Marinade, 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup olive oil
1/4 cup fresh garlic
1 tablespoon white sugar
1 tablespoon fresh oregano
1 teaspoon fresh mint leaves
1/2 teaspoon kosher salt
1/4 cup fresh lemon juice