I almost always chose lemon chicken from the menu during my trips to Greece in my long ago youth! Lemon chicken with a side of cucumber salad and a hefty helping of Feta cheese was my favorite meal. Although I have not been able to replicate the exact taste treat at home, this is a good substitute and doesn’t disappoint. The recipe is also great for a gluten-free diet and is compliant to following the Whole30 program.
Greek Lemon Chicken
2 whole chickens (or equivalent in chicken pieces)
1 cup fresh lemon juice
3 cups water
1 cup olive oil
6 cloves garlic, smashed and finely chopped
2 teaspoon dried oregano
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
½ teaspoon freshly ground black pepper
Cut each chicken into serving pieces. Place in large bowl.
Combine the rest of the ingredients and test for seasoning re. salt and pepper. Add to chicken pieces and mix to insure all pieces are covered. Marinate for about an hour, turning over the chicken at least once during this time.
Place chicken in large baking dish. Cover tightly with foil and bake at 450 degrees for 30-40 minutes. Remove chicken from sauce, Turn oven down to 375 degrees. Arrange chicken in another baking dish and bake, uncovered for 15 to 20 minutes until nicely browned.
I like the chicken cold the next day, too!
A lot of my cooking includes Asian dishes. I’m sure a true Asian will not find my offerings totally in line with actual Asian cuisine, but my all-American family enjoy them. Anyway, I just ran across a recipe that looks easy and would have that foreign flavor I keep trying to achieve.
Easy Chicken Satay
1 envelope favorite dry onion soup mix
1/4 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons peanut butter
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into thing strips
10-15 wooden skewers, soaked in water
In a large plastic bag, combine the soup mix, olive oil, brown sugar, peanut butter, garlic powder, and black pepper. Add the chicken and shake to evenly coat the meat. Set bag aside in the refrigerator to marinate for approximately 30 minutes.
Drain the marinade from the chicken. Do not save the marinade. On the wooden skewers, thread on the strips of chicken. You will have to sort of ‘weave’ the strips on to accommodate them.
Broil in the oven or grill on the barbecue until chicken is done. An Asian dressing would make a simple and easy dipping sauce. There are several varieties in the salad dressing aisle of most supermarkets.