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Greek Style Chicken Slouvaki with Lemon & Garlic EVOO & Roasted Potatoes

Chicken Slouvaki:

1 1/2 pounds of boneless skinless chicken breasts cut in 1" pieces

Marinade:

1 cup of whole milk plain yogurt

1/3 cup of Garlic EVOO

juice from half of a lemon

1 tablespoon of Neapolitan Dark Balsamic

2 teaspoons of kosher salt

fresh ground pepper to taste

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.

If grilling, place the skewered chicken on the grill over indirect heat, turn every 2 minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered. 

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack on the broiler pan. Cook the chicken on the top rack at 450 Degrees for 6 minutes and then turn the broiler on for an additional 4 minutes. Turn the chicken to brown each side. Serve immediately.

Serves 4-6

Olive Oil Roasted Lemon Garlic Potatoes

2 pounds waxy skin potatoes cut in half(or quarters if large)

Marinade:

1/2 cup of Lemon EVOO

5 cloves fresh garlic, minced

3 tablespoons of Neapolitan Dark Balsamic

1/2 cup of chicken stock or water

2 teaspoons of kosher salt

fresh ground pepper to taste 

finely chopped fresh parsley (optional)

Preheat oven to 400 degrees F. Whisk the marinade ingredients except the water into a large bowl. Toss the potatoes with the marinade and arrange a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty golden-brown. Adjust the seasoning as necessary and serve with fresh parsley.

Serve 6 as a side dish.

Recipe from Veronica Foods



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