This week on page 81 of our book
Jeanann Murphy has posted Greek Chicken.
Very simple.
Very delicious.
- 1 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 3 heaping TBS Symeons Spices
- 3 to 4 lbs chicken, boneless and skinless
Mix your marinade together: oil, vinegar, spices and pour over chicken. Allow to marinate over night or for several hours.
Grill until cooked.
*For my version (no meat), I used a tuna steak, allowing it to marinate for 3 hours.
Both the chicken and the tuna were very moist and loaded with flavor. Excellent!
Next week..Fried Chicken. Don’t have a deep fryer? Neither does Apple Crumbles, but we’ll get through it. I promise.
Joanne
love syemeons make it this way all the time! great recipe~ looks wonderful
I love the limited number of ingredients required for the chicken. And it looks so tasty! Yum.
I just had italian food, but that chicken made me crave Greek food too… it seems simple enough so I could recreate it at home, the only bad thing is that I’m never been good with dishes that have to marinade over night or several hours 😀