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Greek Chicken (that We Can't Stop Eating)
...in your mind.
Greek Chicken (that We Can't Stop Eating)

Greek Chicken (that We Can't Stop Eating)

A huuuuge family fav that we (and by we, I mean me) make all the time.

Ingredients

Chicken

  • 3/4 cup olive oil
  • 2 tablespoons fish sauce (or the same of anchovy paste) or Worcestershire if they both fail
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons garlic paste, or 2 large cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon each Kosher salt & fresh ground pepper
  • Juice of 2 lemons
  • 2 chicken breasts

Naan - See recipe here

Directions

  1. Put all ingredients except chicken in measuring cup, or deli container and shake or mix well to combine - set aside
  2. Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade
  3. Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours
  4. Remove from fridge at least 30 minutes before cooking
  5. Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees
  6. Remove, brush again and use
    SAUCE
  1. 1/4 cup each mayo & non-fat Greek yogurt
  2. Juice of 1/2 lemon
  3. 2 tablespoons garlic paste (or 2 large cloves minced)
  4. 2 tablespoons chopped curly parsley
  5. Salt & pepper to taste
  6. Combine all ingredients, and refrigerate until needed
Greek Chicken (that We Can't Stop Eating)

Greek Chicken (that We Can't Stop Eating)

A huuuuge family fav that we (and by we, I mean me) make all the time.

Ingredients

Chicken

  • 3/4 cup olive oil
  • 2 tablespoons fish sauce (or the same of anchovy paste) or Worcestershire if they both fail
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons garlic paste, or 2 large cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon each Kosher salt & fresh ground pepper
  • Juice of 2 lemons
  • 2 chicken breasts

Naan - See recipe here

Directions

  1. Put all ingredients except chicken in measuring cup, or deli container and shake or mix well to combine - set aside
  2. Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade
  3. Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours
  4. Remove from fridge at least 30 minutes before cooking
  5. Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees
  6. Remove, brush again and use
    SAUCE
  1. 1/4 cup each mayo & non-fat Greek yogurt
  2. Juice of 1/2 lemon
  3. 2 tablespoons garlic paste (or 2 large cloves minced)
  4. 2 tablespoons chopped curly parsley
  5. Salt & pepper to taste
  6. Combine all ingredients, and refrigerate until needed