CNYEats A Taste of Utica: Greek Chicken

by Joanne on October 17, 2010

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

symeons spice

  • 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.


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  • At 2010.10.17 06:48, claudia lamascolo said:

    love syemeons make it this way all the time! great recipe~ looks wonderful

    • At 2010.10.17 09:00, Jean@RoastedRootsandPumpkinSpice said:

      I love the limited number of ingredients required for the chicken. And it looks so tasty! Yum.

      • At 2010.10.17 11:14, Anne@ Food Loving Polar Bear said:

        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 😀

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