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toniiv

Active member
I grill year round so I thought I'd share with the group an easy grilled chicken dish I have been doing lately. It's my go-to for a quick meal.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tbsp dried oregano
Salt and pepper, to taste

Instructions:

1. In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them.
3. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, and up to 12 hours for maximum flavor infusion.
4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess liquid.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for a few minutes before serving.

greek-grilled-chicken.jpg
 
This seriously looks yummy. Thanks for sharing the recipe!
 

What is Greek Retsina Wine?

I'm intrigued by Greek wines and recently came across Retsina wine. Could anyone share insights into what Retsina wine is? I'm curious about its unique flavor profile, production methods, and any cultural significance it holds in Greece. How is it traditionally enjoyed, and are there specific dishes it pairs well with?

Moreover, I'd appreciate recommendations on notable brands or regions known for producing quality Retsina. If you have any personal experiences with Retsina or tips on where to purchase it outside of Greece, that would be fantastic too.

Different kinds of Greek salads?

I love horiatiki when I go to Greece - but I also noticed other types of salads being served.

Do they have names?

I tried one or two of them and most of them involved greens - like lettuce, etc.

Are they just the invention of the restaurant or are they common dishes? I guess it's hard to truly know unless I can share examples from restaurants, but Id didn't think to take pics last time I was in Greece.

Good Greek Dips and Spreads for Entertaining

I like to entertain and I like to have some good recipes on hand to throw together at the last minute. Did I miss anything? Here's what I have:
  • Tzatziki
  • Hummus
  • Melitzanosalata
  • Taramosalata
  • Fava
I eat tapenade (olive spread) a lot in Greece, but I don't have a good recipe...

Best Greek Olive Oil for Salads?

I’m looking to elevate my salad game and have heard that Greek olive oil is a fantastic choice for getting that rich, authentic flavor. With so many options out there, I’m a bit overwhelmed and could use some guidance from those who have experience in this area.

What are your top recommendations for the best Greek olive oil to use for salads? I'm specifically looking for:
  1. Quality: I want something that's high-quality with a robust flavor profile.
  2. Authenticity: Ideally, the olive oil should be authentic and imported from Greece.
  3. Versatility: While my main focus is on salads, it would be great if the olive oil can also be used for other dishes.
I’ve heard brands like Kalios, Iliada, and Gaea are pretty good, but I’d love to hear your personal favorites and why you recommend them.

greek-olive-oil.jpg

Greek Watermelon Salad Recipe for Summer

I wanted to share a simple watermelon salad recipe that's perfect for summer! I've had this in Greece! I use mint that my family brought over from Greece a few generations ago!

Ingredients:

  • 4 cups of watermelon, cubed
  • 1 cup of cucumber, sliced
  • 1/2 cup of feta cheese, crumbled
  • 1/4 cup of red onion, thinly sliced
  • A handful of fresh mint leaves, chopped
Instructions:

  1. In a large bowl, combine the watermelon cubes, cucumber slices, red onion, and chopped mint.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  3. Add the crumbled feta cheese on top.
  4. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld. I don't like to use dressing, preferring its natural juices to season it.
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