So some of the wonderful chowhounds responded to my earlier post by suggesting Greek food. This is unexplored territory for me but I would love to make some Greek chicken to take to my FIL in his nursing home. The flavors are great when I have eaten this out but I don't know how to marinate to replicate the flavors. Please give me suggestions. Is it yogurt or lemon or lime in the marinade or possibly tahini? Any starting point would be appreciated. TIA.
I have always had some sort of bizarre mental block about getting the proper proportions of herbs for a good greek taste. I finally gave in and bought the Greek Seasoning Blend from Penzey's. It's perfect. I use it for my lamb kabobs, just mix the blend with olive oil and lemon juice, then marinate for a few hours before grilling. I use it to make kofta kebobs (I think that's what they are) by mixing the blend right into ground beef or lamb (or a combination) then forming onto a skewer and grilling. I serve both with feta, tzatziki, fresh onion and fresh tomato. For a chicken, I roast it. Sprinkle blend inside the cavity, stuff it with onion and lemon wedges, then tuck some blend under the skin and rub olive oil on the outside of the bird.
In case you don't have time to marinate the chicken, here's a recipe that we've made many times from Epicurious, Greek Chicken and Potatoes....it is essential to keep basting the chicken pieces while it roasts--really nice recipe that he may also like if potatoes are okay for him to have:
"Greek Chicken" is a pretty generic description so I'd have difficulty in making any specific suggestions to directly answer your question. The Greeks do a lot of wonderful things with chicken and "Greek Chicken" can be baked, grilled, braised, or cooked in countless other ways. Here is a web site which, if you simply repeatedly search the page for "chicken", will give you a wide range of ideas.
Thanks to the posters who gave me some ideas, I marinated some chicken last night in olive oil, lemon juice, oregano and thyme. We will grill it up tonight as a test before we make it to share. Thank you for the ideas. Hadn't thought about adding rosemary but I could do that before I grill.
so easy...throw leg quarters or cut up chicken into a baggie with a couple glogs of lemon juice, a glog of olive oil, generous amount of your favorite greek seasoning. Marinate for an hour or three. Grill it, sprinkling with more greek seasoning. Eat
I deep score chicken legs and marinate them in OO, lemon juice and oregano, and BBQ them. I keep the marinade, and plunk a long sprig of rosemary from the garden, and use that to brush the marinade over the chicken as it grills.
I have also done the same kinda thing to chicken cubes, and used the rosemary stalk as a shazlik skewer.
Both of these recipes, I got from a Greek friend, so I'z call 'em 'Greek Chicken"!
When this Greek makes chicken....she marinates it over night with garlic, oregano, cumin, salt, pepper and lots of lemon. Then she tosses it on the grill and enjoys it.
Alternatively she might toss it in the oven and roast it...especially over potatoes or served with pilaf.
This is one of my best dishes...
The ingredients above work great with boston butt pork roasts or counrty style ribs too, when you have less time...
Generosity on the 'freshly ground' black pepper adds soul and depth to it...
As well as this... Allow me to turn you on to a great product if you're not aware...
It makes a subtle but great flavor contribution in this blend of classic Greek ingredients...
The salt-less version...
Don't run out of it!
I have no clue what you mean by "Greek chicken." When I lived in Greece, every kind of chicken recipe I ate was "Greek chicken." '-)
That said, for me the quintessential "Greek chicken" would have to be "kota avgolemono," or egg-lemon chicken. Don't know that my way of making it is traditional or just a variation on a theme, but it's the way my Greek landlady taught me to make it, and it's goooood!
Boil a large chicken in as small a pot as possible with water to cover. Add about a half a sliced onion and a carrot cut in pieces. Bring to a boil and reduce to a simmer. Cook until chicken is just done. You can pierce it with a fork and if the juices run pink, simmer a bit longer but you do not want to cook it until it's falling off the bone. Remove the chicken from the pot, put it on a rack in a roasting pan and slide it into a brisk oven to crisp and brown the skin. It's not traditional, but I like to sprinkle mine with a little Lawry's seasoning salt. Remove chicken from oven as soon as skin is crispy and browned. Meanwile...
Strain the broth and measure how much you have, then return it to the pot. Ideally you want from two to four cups (depending on how many you'll be serving), and if you're short of that mark, go ahead and make up the difference with some store bought chicken broth or stock. Add about 1/4 the amount of medium or short grain rice as you have liquid. You do NOT want to make seasoned rice; the objective is a not-too-thick/not-too-thin rice porridge. You can use long grain rice if you want to, but my experience is that medium or short grain rice make for a better porridge consistency. Using one egg per cup of liquid, beat the eggs in a dish, add the strained juice from one or two lemons (about one half lemon per cup of broth or to taste) and beat some more. Temper the egg mixture by adding some hot rice porridge to it while stirring briskly, turn off the heat (or remove pan from burner) then add the tempered egg mixture to the pot of porridge and stir well until thickened. Taste and correct seasoning. Serve with roasted chicken. Glazed carrots make an excellent side dish.
NOTE: If the rice porridge doesn't thicken well, it's tricky but it is possible to put it back over slow heat and add some corn starch slurry, stirring all the while until it does thicken properly, and being very careful not to let it boil. If it boils, the sauce will "break," or curdle. It will still taste good but it won't look good. Trust me!