Grilled Chicken With Yogurt Sauce + Greek Fries
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2
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Calories
934 kcal
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Course
Main Course
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Cuisine
Greek
Grilled Chicken With Yogurt Sauce + Greek Fries
Description
This recipe prepares chicken breasts butterflied and marinated in a mixture of olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper to infuse bright, herby flavors. Grilling the marinated chicken delivers a juicy texture with charred edges. Meanwhile, the Greek fries are made from medium potatoes peeled and cut into thin fries, rinsed, drained, and seasoned with kosher salt and dried oregano before roasting or baking for a crispy finish.
The yogurt sauce combines Greek yogurt with olive oil, red wine vinegar, minced garlic, chopped dill, salt, and black pepper. It can be thinned with water if desired. This sauce offers a creamy and mildly tangy contrast to the grilled chicken's smoky flavors and the oregano-fragrant fries. The meal is rounded out with sliced tomatoes, chopped parsley, and lemon wedges for fresh accents.
Allowing the chicken to marinate for at least 30 minutes helps flavors penetrate the meat. Preparing the sauce ahead and letting it sit can deepen the flavor. Draining and salting the potatoes before cooking helps achieve crispiness. Serve the meal hot with the fresh garnishes for a satisfying Greek-inspired dinner.
Ingredients
For The Grilled Chicken:
- 2 large chicken breast
- 3 tablespoons olive oil
- ½ lemon zest
- 1 lemon juiced
- 1 garlic minced, clove
- 1 tablespoon oregano dried
- 1 teaspoon thyme dried
- kosher salt freshly ground pepper
- black pepper freshly ground pepper
For The Yogurt Sauce:
- 4 tablespoons Greek yogurt
- 1 tablespoon olive oil
- ½ tablespoon red wine vinegar
- 1 garlic minced, clove
- 1 teaspoon dill chopped
- salt
- black pepper
For The Greek Fries:
- 2 medium-sized potato
- olive oil
- kosher salt
- oregano dried
To Serve With:
- tomato sliced
- parsley chopped
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 934 kcal
% Daily Value*
| Calories | 934kcal | 47% |
| Carbohydrates | 32g | 11% |
| Protein | 57g | 114% |
| Fat | 65g | 100% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 299mg | 12% |
| Potassium | 1747mg | 37% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 36mg | 40% |
| Calcium | 160mg | 16% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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