Greek Marinated Chicken – tasting the colors of Greece


“What you leave behind is not what is engraved in stone monuments, but what is woven into the lives of others.”



I have a dear friend from college who is from Greece. We haven’t seen each other since we graduated, but luckily we are able to stay in contact and keep up to date through pictures. One thing I always enjoy is looking at all the beautiful pictures she shares of her travels to Greece.


It is so bright, so colorful, so historical and mature, but modern at the same time. It has the beauty of ancient ruins interwoven with cutting edge contemporary design and modern masterpieces.


This all sits tucked in and surrounded by some of the most magnificent landscape on all the earth.



Bessie is a sweet and soft-spoken person, but I remember vividly from those college days and conversations when she spoke about Greece her whole face just lit up. She graciously agreed to let me share some of her pictures with you.



I hope you can get a glimmer of the color and life that blooms out of her home and be inspired.




Maybe this recipe will spark more interest in adding in Greek flavors into your cooking or even inspire your next vacation!


Greek Marinated Chicken


1 TBS Greek Seasoning (see below for recipe)

1/4 C Olive Oil

1 1/4 C Plain Greek Yogurt

Zest and Juice from one lemon

2 Garlic Cloves – minced


2-3 pounds of chicken (whatever cut you prefer). I used drumsticks.


Mix all the ingredients together to make your marinade/sauce. This is also a great dip or could be thinned out for a tasty salad dressing.


Set about 1/2 C of the marinade/sauce aside to use for garnish and dipping. Pour the remaining marinade over top of the chicken in a gallon size bag or in a dish. Toss to coat the chicken well and refrigerate for at least 30 minutes. 60 minutes would be ideal. Rotate chicken to make sure it is evenly coated with the marinade.


Remove the coated chicken with tongs and place in a well greased oven safe dish. Discard the rest of the used marinade. Bake at 400 degrees F for 45-60 minutes uncovered until chicken is thoroughly cooked to 165 degrees F.


Serve with a dollop of the reserved marinade/sauce and a garnish of fresh parsley.


Greek Seasoning Recipe:


2 teas Kosher Salt

2 teas garlic powder

2 teas dried basil

3 teas dried oregano

1 teas ground black pepper

1 teas dried parsley

1 teas dried rosemary – chopped

1 teas dried dill weed

1 teas cornstarch

1/2 teas dried thyme

1/2 teas ground nutmeg

1 teas ground cinnamon

This will make around 1/3 C of seasoning blend. So just mix it up and pour it into a spice container and label it so it’s ready when you want to make this or any other Greek inspired dish.





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