Grilled Greek Chicken

Chicken breast can be used in many dishes and it is great during the spring and summer seasons to be grilled. You can easily marinate chicken, which gives it lots of flavor, but a great way that gives a lot of flavor is by using a dry rub.
The first thing to do when using chicken breast or any meat in general, is letting it get to room temperature before grilling. It helps it cook evenly and efficiently. Another great way of having chicken breast cook evenly is pounding it out to the same thickness. Place the chicken breast in between two sheets of clear wrap and use the flat side of a meat tenderizer to flatten the chicken out.
-Now the way I make the grilled chicken breast Greek is by three simple spices: Salt, pepper & dried Greek oregano. That’s it. Keep it simple! The Greek oregano itself bring such a beautiful, earthy aroma to the chicken and that’s what I love about it. One more thing you can do to add a little pop of freshness and acidity is lemon zest, which will only make this even better!
-So after you have pounded out the chicken breast, all you have to do is add the spices to both sides of the chicken breasts. You don’t have to rub it on, it will stay just fine.
*Make sure you do not cross contaminate anything. Use the same tools for raw chicken when handling it and use a different tools for handling cooked chicken. You want to eat yummy Greek seasoned chicken breast, not salmonella!*
– When it comes to grilling the chicken I usually keep the fire on a medium direct heat. You want to make sure your chicken gets to 165 degrees, which is the recommended safe internal temperature. The best thing to do is invest in a thermometer for food. The total time to cook the chicken takes around 10-15 minutes. This honestly depends on your grill, whether you are grilling inside or outside and it you are cooking it with the grill cover closed. This is why it is important to have a thermometer because all appliances are different.
– After the chicken is done let it rest a bit. You want to preserve those beautiful juices on the inside. Use this over salad, side with rice and vegetables, you will love it!
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Greek Tiropita with Kataifi Pastry! (Cheese Pie)


Now that Easter is getting close, my mom and I start thinking about what we are going to have for our dinner menu Easter Sunday. Yes, every single year we roast a whole lamb on the spit in our yard, but other than that we always have other delicious Greek dishes to go with the lamb. One of my favorites is Greek Tiropita, which is a cheese pie. Traditionally Tiropita is made with filo dough, but I have come to love making it with Kataifi pastry, which is shredded filo dough. It just brings another level of crunch to the Tiropita mixed with the creamy cheese filling. Definitely a must try and it will be a favorite dish on your dinner table. Give it a try!

– Ingredients –
2 1/2 cups of crumbled Feta cheese
1 1/2 cups of Greek Graviera, Kaseri or a you can use whatever salty cheese you like
3 eggs
1/2 cup milk
Kataifi pastry or filo
1 cup melted butter

– Directions –
1. In a bowl, mix the feta, graviera, eggs, milk, salt and pepper together.
2. In a greased baking dish, place a layer of the Kataifi pastry on the bottom and brush well with melted butter.
3. Place all of the filling over that layer of pastry and take another bit of kataifi to cover all of the filling on top.
4. Brush the top layer of kataifi well with butter.
5. Bake at 400 degree for 45-50 minutes or until golden brown.

Here’s also my demo video on how to make this! Subscribe to my YouTube channel DespinasGreekEats! ->