Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Kotopoulo Riganato tis Skaras (Broiled Chicken Oregano)

Here is another great recipe from The Complete Book of Greek CookingAs you’ll recall, I’ve been cooking up and posting adaptations of these recipes and thus far, they have been great.  I definitely recommend it if you are looking for some seriously good, home-style Greek cooking.

If you’re like me (and many of my clients), you are always on the lookout for new ways to cram some flavor into chicken breasts.  Not only does this recipe deliver big garlic and oregano flavor, but it is also super easy.  Bonus?  You can add this one to your arsenal of heart healthy recipes.  A quick word regarding cooking method here:  While you can certainly broil the chicken, I’m always quick to fire up the grill.

Kotopoulo Riganato tis Skaras
Broiled Chicken Oregano
Serves 4


½ cup olive oil
½ cup dry white wine
2 tablespoons dried oregano
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic (about 3 cloves)
1 pound boneless, skinless chicken breasts, cut into 1″ slices

Combine all of your ingredients–except the chicken–into a medium bowl and stir well.  Add your chicken to a large zip-lock bag and then pour in the marinade.  Seal the bag, pressing out most of the air.  Turn the bag over several times, squishing with your hands to make sure all of the chicken has been coated.  Refrigerate for 2 hours.

Heat your grill over medium-high flame.  Remove the chicken from the marinade and blot briefly with paper towels (this helps to prevent flare-ups caused by dripping oil).  Add your chicken to the grill and cook for 4-5 minutes on each side, or until internal temperature reaches 165 degrees.

Nutrition information per serving (about 4 oz chicken with 1 T residual marinade): 180 calories, 6 g total fat, <1 g saturated fat, 0 g carbohydrate, 0 g fiber, 26 g protein

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