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Give this simple lemon and feta greek chicken a try for dinner tonight. The flavors blend perfectly - tangy lemon, aromatic garlic, and smooth feta cheese bring Greece to your kitchen. It's quick enough for busy weeknights but fancy enough for company. Want finger food? Just slice the chicken before cooking for tasty strips.
Benefits Worth Noting
This versatile dish works throughout the seasons. Take it outdoors as grilled spatchcock chicken during hot months or enjoy it as cozy indoor comfort food when it's cold. The lemony sauce keeps every bite moist and flavorful. At just over a buck per portion, you'll get your money's worth, plus tomorrow's lunch from any extras.
Required Ingredients
- Lemon: Go with fresh ones
- Olive Oil: Authentic Greek if possible
- Garlic: Freshly chopped
- Oregano: The dried version is fine
- Smoked Paprika: For visual appeal
- Sea Salt: Enhances flavors
- Black Pepper: Grind it yourself
- Chicken: Cut thin for strips
- Feta: Traditional crumbly style
- Parsley: Chopped straight from the plant
- Extra Lemons: For garnishing plates
How To Make Lemon Feta Greek Chicken
- Create Your Marinade:
- Combine lemon zest, juice, olive oil, minced garlic, oregano, paprika, salt, and pepper in a container. Mix thoroughly - this flavor base makes your greek chicken truly special.
- Soak The Chicken:
- Drizzle the mixture over your chicken pieces. For strips, cut the meat beforehand. Wrap up and chill for at least half an hour.
- Prepare Your Cooking Surface:
- Warm a skillet on medium-high heat with a touch of oil. If making spatchcock style, fire up your grill instead.
- Start Cooking:
- Place chicken in the hot pan. Let it brown for 4-5 minutes, then flip and continue for another 3-4 minutes until finished.
- Verify Doneness:
- Slice into the thickest section - you'll want white meat and clear juices coming out.
- Drizzle With Goodness:
- Move chicken to plates and spoon any remaining sauce from the pan on top.
- Finish With Toppings:
- Scatter feta chunks and fresh parsley over everything. Add lemon pieces on the side.
- Enjoy While Hot:
- Serve immediately by itself or with a side of Greek yogurt.
Standout Features
This lemon feta greek chicken brings Mediterranean sunshine to your dinner table. The citrus keeps everything moist, the garlic packs a flavor punch, and the feta adds creaminess with each bite. Beginners can nail it, but the taste feels restaurant-worthy. Even cold leftovers taste amazing.
Customization Options
Kick things up with some red pepper flakes. During warmer months, try the spatchcock version on your grill. Need something milder? Cut back on the garlic. Any leftover chicken works wonderfully in tomorrow's salad. This recipe bends to fit your preferences.
Budget-Friendly Eating
Feed a family of four for under $5 total. Turn extra chicken into lunch by adding Greek yogurt. Grab lemons when they're discounted - you'll need both juice and zest. Feta doesn't spoil quickly, so buy it when prices drop.
Storing Extra Portions
Stays good in your fridge for 3-4 days. Works great for planning ahead - make additional strips for later use. Can be frozen up to two months. Perfect for throwing together quick meals later. Reheat gently to maintain juiciness.
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Perfect Pairings
Toss onto leafy greens for a complete meal. Goes wonderfully with rice or potato sides. Try alongside a yogurt-based salad. Always offer extra lemon and feta at the table. Crusty bread works wonders for soaking up the tasty juices.
Helpful Hints
Take chicken out of the fridge before cooking. Don't rush the marinating - it really improves tenderness. Blot meat dry for better browning. You can use the marinade as sauce if you boil it first. Make sure all chicken pieces are the same thickness for even cooking.
Frequently Asked Questions
- → Want chicken on bone?
Works fine, needs longer. Watch it cooks through. Cut near bone to check. Might need lower heat. Keep lid handy.
- → No feta cheese?
Skip it if you want. Try soft goat cheese. Plant cheese works too. Even yogurt's nice. Just need something tangy.
- → Keeping leftovers?
Box it up tight. Good three days cold. Heat gentle like. Add splash of oil. Cheese might get dry.
- → Making it ahead?
Soak chicken overnight. Flavors get better. Cook when needed. Save fresh herbs. Cheese goes on last.
- → Rather use oven?
Heat to hot temp. Takes bout half hour. Put pan in middle. Watch it don't dry. Foil helps keep juice.
- → Getting too dry?
Cook less time. Keep some juice in pan. Watch the heat. Spray oil helps. Don't move it much.
- → Taking it places?
Pack sauce separate. Bring fresh herbs. Take extra lemon. Heat up there. Cheese goes last.
- → Need it quick?
Cut chicken thin. Have stuff ready. Hot pan works fast. Skip long soak. Still tastes good.
- → Making big batch?
Cook in groups. Keep first batch warm. Have extra lemons. Don't crowd pan. Watch cooking time.
- → Want more flavor?
More herbs help lots. Fresh garlic's good. Add wine maybe. Let sit longer. Even olives work.
- → Sauce too strong?
Less lemon next time. Add touch honey. More oil helps. Cut herbs back. Water thins it nice.
- → Need it kid friendly?
Less herbs maybe. Skip strong cheese. Go light on lemon. Cut small pieces. Still keeps flavor.
Conclusion
Like this? Try lemon potatoes next. Or stuff chicken with cheese. Both got that fresh taste.