Greek Chicken – Paleo

I love the tang of lemony, garlicky Greek chicken. This recipe does not disappoint.

Share this Recipe

Greek Chicken - Paleo
Serves 4
I love the tang of lemony, garlicky Greek chicken. This recipe does not disappoint.
Write a review
Save to Yummly Yum
Print
Prep Time
48 hr
Cook Time
30 min
Total Time
48 hr 30 min
Prep Time
48 hr
Cook Time
30 min
Total Time
48 hr 30 min
413 calories
10 g
73 g
30 g
28 g
5 g
202 g
67 g
2 g
0 g
25 g
Nutrition Facts
Serving Size
202g
Servings
4
Amount Per Serving
Calories 413
Calories from Fat 269
% Daily Value *
Total Fat 30g
47%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 73mg
24%
Sodium 67mg
3%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 2g
Protein 28g
Vitamin A
2%
Vitamin C
77%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
  1. 4 skinless boneless chicken breast halves
  2. 1/2 a cup of olive oil
  3. 3 cloves of chopped garlic
  4. 1 tablespoon of chopped fresh rosemary
  5. 1 tablespoon chopped fresh thyme
  6. 1 tablespoon chopped fresh oregano
  7. 4 lemons (2 juiced, 2 cut in half)
What you do
  1. Pound the chicken until it's uniformly thin
  2. In a glass dish mix olive oil, garlic, rosemary, thyme, oregano and juice of 2 lemons juice.
  3. Place the chicken pieces in the mixture and cover.
  4. Marinated the chicken for 2 days, or at least overnight.
  5. Preheat the grill for high heat.
  6. Oil the grill grates well
  7. Cut the remaining 2 lemons in half
  8. Grilled the chicken for 3 1/2 minutes per side.
  9. Discard the marinade.
  10. Place the 4 lemon halfs fruit side down on the grill and serve with the chicken.
Tips & tricks
  1. I garnished the platter with the grilled lemon halves and sprigs of fresh rosemary.
Adapted from All Recpies
beta
calories
413
fat
30g
protein
28g
carbs
10g
more
Adapted from All Recpies
Jessy + Melissa http://www.jessyandmelissa.com/wp/

Comments 25

    1. Post
      Author

      Hi Jan,

      I’ve never made this in my crock pot. I think you’d need a lot more liquid to make sure that it doesn’t get dry. Anyone out there in the land of the inter-webs have some suggestions? 😉

      1. The marinade and a few drops of water, should be enough liquid to cook in the crock pot. I would include the lemon pieces, too.

  1. Hi Jessy and Melissa,
    This recipe looks amazing, I will try it next !! What side dish would you recommend with the greek chicken?

    1. Post
      Author

      I actually recommend the paleo Greek salad… it makes for a light dinner that (admittedly) is very “greek” themed! I also just updated the “You might also like” section on the right so the salad recipe will appear too.

    1. Post
      Author
    1. Post
      Author

      Then use dried herbs but add a bit more. Another great hack is freeze dried or frozen herbs — they last for ever and do a great job making that herb flavor come through.

    1. Post
      Author
  2. This recipe looks and sound great. My question is could I make these ingredients and put them in with fresh chicken breast and then freeze it in an air sealed tight bag? Also was reading the comments and the one said marinade couldn’t penetrate the meat I know that some marinades tell you to put slices into the chicken breast would this also be possible?

    1. Post
      Author

      I have never tried freezing a marinade, I’m not sure how that would work. Does anyone else know?

      As for the marinade not penetrating the chicken, I have not found that to be true… and it would make all marinaded chicken breasts not absorb the flavor (and I know they do) so i’m not confident that his comment is accurate.

      1. Acid from lemon breaks down the chicken fibers which helps distill the taste of marinade. Yes, you can freeze marinade, just not with any meat. Like above the tissue begins to break down and get rubbery over a period of time. Remember biology class and all those “pickled” things!

        1. I want to thank every one for their help with my question, I now have a better Idea as to how this all works..Thanks again

      2. I do boneless, skinless marinated chicken breast all the time and I usually marinate for 8 to 72 hours and get great results. I use a fork and poke a bunch of holes in the chicken before putting in the bag of Kraft Italian dressing. Once some folks cancelled a get together but not until I had already had the chicken marinating for about 24 hours. I placed their portions in the freezer in the marinating bag. Took it out about 3 weeks later and grilled on a gas grill. It was some of the best chicken I have ever cooked. As a matter of fact, the person who taught me how to marinate & grill chicken was there (90 y/o Father-in-Law) and told me he wanted my secret for that chicken. Just wanted to share this in light of all the questions.

      3. Tried to make a comment and your system informed me that it appeared that I had already said that in a previous comment, WHAT??????

        1. Post
          Author

          I have a spam blocker that prevents comments being placed in a row by “bots”. If a real visitor rapid comments in a row then the spam blocker will prevent the post.

          I did however see your comment and I’m thrilled that you loved the chicken. It’s one of my favorites too!

  3. MY husband lived in a Greek neighbor when he was a kid, and he ever talks about is the Greek lemon Oregano chicken, but I don’t think back then they had out door grilling, can I make this on my stove or in an oven?

    1. Post
      Author
  4. The recipe says it is 45 calorie per serving…… is that just the marinade ??
    I know 3 to 4 oz of chicken is more than that, so how is the serving just 45 calories

    1. Post
      Author

      Hi Maria,

      Yes I suspect that is the marinade. The calorie count leverages a plugin that calculates cal. count and sometimes it skips ingredients it does not recognize.

Something to say? We want to hear it!