A fixture on every Greek grill menu: chicken breast marinated in olive oil, lemon, garlic and oregano. The marinade keeps the meat juicy and gives it that fresh, Mediterranean flavour. Delicious with tzatziki, a Greek salad and pitta bread.
Kotopoulo sta kárvouna
Kotopoulo sta kárvouna
Method
01
Marinate
Mix all the ingredients for the marinade. Put the chicken fillets in a sealable dish or bag, pour the marinade over them and marinate for a maximum of 2–3 hours.
02
Grill
Heat a barbecue or griddle pan to a high temperature. Let the excess marinade drip off the chicken and grill the fillets 5–7 min per side, depending on thickness.
03
Rest
Leave the chicken to rest for 5 min before you slice it.
04
Serve
Serve with tzatziki, a Greek salad, pitta bread and chips or oregano potatoes.
Tips & notes
Use boneless chicken thigh if you want an even juicier result; it stays more tender on the grill than breast fillet. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Use boneless chicken thigh instead of breast fillet for a juicier result, as the tip already says.
- Thread the meat onto skewers for souvlaki-style kotopoulo.
Serve with
| Calories | 248 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 4 g |
| Fat | 21 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
