You won't believe how much flavor you can get out of such simple and basic ingredients. This juicy Grilled chicken is made with a quick 30-minute Greek marinade. Served with a refreshing 2 minute to make Greek yogurt sauce and the most scrumptious + healthier Greek fries cooked in olive oil (like we do them in Greece).
In other words, this Greek Chicken With Yogurt Sauce has it all. It's quick, flavorful and healthy and you can make it either on a grill (on your next bbq with friends), on your stovetop using a grill pan (for a weekday dinner), or even on a griddler.
The Chicken Marinade
It's a quick basic Greek marinade made with olive oil, lemon zest & juice, minced garlic, dried oregano, and thyme. The acidity of lemon juice helps to tenderize the meat of the chicken. While the remaining ingredients give a nice Mediterranean flavor to it.
The Yogurt Sauce
It is very appetizing and refreshing and in fact, goes well with any grilled meat. Made with Greek yogurt, red wine vinegar, fresh dill, garlic, and a bit of olive oil. Very similar to Traditional Greek Tzatziki.
The Greek Fries
Well, they can't be Greek if they ain't cooked in olive oil right? And trust me, olive oil makes them 100 times more delish than any other vegetable or frying oil. Plus the fact that they are seasoned with kosher salt before they get into the pan. If you never tried that before, you definitely should. As it makes the potatoes so very flavorful!
And don't worry about using too much olive oil for frying. I know it's expensive and you won't have to do that. All you need is to cover the bottom of a non-stick pan with almost a finger of olive oil. No more than that. The fries don't need to be completely dipped in the oil like classic french fries. As long as they're not overcrowded (one on top of each other) in the pan, and you flip them once or twice while they cook using a wooden spatula.
And once cooked until golden and crispy, you drain them on paper towels. Then serve with a few drops of freshly squeezed lemon and a sprinkle of dried Greek oregano. Now if you add a big piece of feta cheese to this you have one of my favorite meatless dinners!
How To Grill A Juicy & Tender Chicken Breast
- Use a marinade that contains some type of acidity to tenderize the meat. Like vinegar, wine, or like used in this recipe, lemon juice.
- Butterfly the chicken aka slice it open to be evenly thick all over. If you cook a chicken breast as is, then the thinner parts will get dry until the thicker parts get cooked.
- Preheat well. Make sure your grill, grill pan, or griddler is very hot when you are about to add the chicken. This creates an instant sear, securing the juices inside the chicken.
- Sear, sear, sear before you flip. If you flip the chicken too soon, before it makes that nice seared crust it will start to release its juices and drain. So once you add the chicken leave for a few minutes usually 4-5 depending on temperature and wait until it gets brownish in color before you flip it to its other side. If you are afraid that it will burn on the outside and remain uncooked on the inside, then once it has the right color all over (deep brownish and charred), drop the temperature to medium, medium-low until it cooks on the inside.
- Use an instant-read thermometer to be 100% sure. The internal temperature should be 165°F 74°C. That's the right temperature for perfectly juicy and tender chicken every time!
SIMILAR RECIPE:
Chicken Souvlaki With Greek Yogurt Marinade
Juicy chicken skewers with veggies with the most flavorful Greek yogurt marinade. Drizzled with Ladolemono (Greek Olive Oil & Lemon Meat Dressing).
Recipe
Grilled Chicken With Yogurt Sauce + Greek Fries
Ingredients
For The Grilled Chicken:
- 2 large chicken breasts
- 3 tablespoons olive oil
- ½ lemon zest
- 1 lemon juiced
- 1 garlic clove minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- kosher salt & freshly ground pepper
For The Yogurt Sauce:
- 4 tablespoons Greek yogurt
- 1 tablespoon olive oil
- ½ tablespoon red wine vinegar
- 1 garlic clove minced
- 1 teaspoon chopped dill
- salt & pepper
For The Greek Fries:
- 2 medium-sized potatoes
- olive oil
- kosher salt
- dried oregano
To Serve With:
- sliced tomatoes
- chopped parsley
- 1 lemon cut in 4
Instructions
For The Grilled Chicken:
- Using a sharp knife butterfly the chicken breasts so they will cook more evenly. Lay them in a pan. Season with kosher salt and freshly ground pepper on each side.
- In a mixing bowl whisk together the olive oil, lemon zest & juice, minced garlic, oregano, and thyme. Pour mixture over the chicken.
- Rub the mixture in order to spread all over on both sides. Lay the chicken breasts in the pan in order to sit in the marinade. Let chicken marinate for at least 30 minutes. Meanwhile, make the sauce.
For The Yogurt Sauce:
- Whisk together all of the ingredients for the sauce. If using full fat strained Greek yogurt add a splash of water to make the sauce runnier or leave as is, according to your liking. Set sauce aside until you grill the chicken and cook the fries.
For The Greek Fries:
- Peel and rinse the potatoes. Cut into ½ cm (⅕ inch) thick fries. Place in a strainer. Rinse well and let them drain for 3 minutes. Season with kosher salt.
- Cover the bottom of a non-stick pan with about a finger of olive oil. Heat over high heat.
- Add the potatoes in the pan in two batches so they'll be dipped in the oil by at least two thirds. It's ok if the top surface of the fries isn't completely dipped in the oil as you will flip them. Just make sure they're not too overcrowded in the pan and be on top of each other.
- Reduce heat to medium-high and cook for about 10-15 minutes or until deep golden and crispy on the edges. Using a wooden spatula, flip the potatoes once or twice while cooking.
- Remove from pan and set aside to drain on paper towels.
To Grill The Chicken:
- Heat a grill or grill pan on medium-high. Add the chicken breasts and grill for about 10-15 minutes. Don't flip them before the first 5 minutes so they will sear properly on one side before flipping them on the other. Use an instant-read thermometer to cook the chicken nice and juicy and make sure you won't overcook it. The internal temperature should read 165°F / 74°C.
Serve With:
- Serve the chicken along with the fries and yogurt sauce and a few tomato slices. Sprinkle some dried oregano and a few drops of freshly squeezed lemon on the potatoes and some fresh chopped parsley on the chicken and tomatoes if you like. You may also serve with pita bread.
