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This Greek-style chicken creation turns everyday ingredients into succulent, tasty chunks full of Mediterranean flair. The zesty marinade soaks the chicken with vivid tastes while a fast sear keeps everything moist for a tempting meal that works well for any get-together.
I whipped up these chicken chunks for a garden party when I wanted something wow-worthy without being stuck in the kitchen forever. The plate was wiped clean in minutes, and friends were begging for my cooking secrets before heading home.
Ingredients
- Boneless skinless chicken breasts: Chopped into 1.5 inch chunks. Go for organic when possible for richer taste and better texture
- Red wine vinegar: Forms the zingy foundation of our marinade that softens the meat
- Fresh lemon juice: Lifts the whole dish with natural tang
- Dried oregano: Delivers that classic Greek flavor you can't make authentic food without
- Olive oil: Gives depth and helps create that gorgeous brown finish on the chicken
- Dijon mustard: Helps blend the marinade while adding hidden complexity
- Fresh garlic: Adds fragrant intensity to your finished meal
- Chicken broth: Makes a tasty liquid for scraping up pan flavors into a light sauce
- Fresh parsley: Adds pop of green and fresh herb finish
Step-by-Step Instructions
- Mix your marinade:
- Stir together red wine vinegar, lemon juice, dijon mustard, sugar, dried oregano, salt and pepper in a big bowl. Mix these items well until they're combined. Keep stirring as you slowly pour in the olive oil in a thin stream. This careful addition makes the oil and tangy stuff blend properly instead of floating apart.
- Soak the chicken:
- Drop your chicken chunks into the marinade and turn them until each piece gets fully coated. Cover your bowl and stick it in the fridge for at least 20 minutes. You can soak for up to 2 hours for stronger flavor, but don't go longer or the acid might break down the meat too much and mess up its texture.
- Brown the chicken:
- Take chicken from marinade and lightly pat it dry with paper towels. Sprinkle with extra salt and pepper. Warm olive oil in a big pan over medium-high heat until it's shimmering. Place chicken pieces with space between them in one layer. Let them cook without moving for a full 2 minutes to get that golden outside before flipping. Cook just one minute on the other side before taking them out to a plate.
- Make the sauce:
- Toss minced garlic into the same pan and cook just until you can smell it, about 20 seconds. Right away pour in chicken broth, scraping the pan bottom with a wooden spoon to get all those tasty brown bits. Let the broth bubble strongly until it's half gone.
- Finish it up:
- Put the partly cooked chicken back in the pan with the reduced broth. Cook while sometimes stirring until almost all liquid is gone and the chicken is fully cooked with no pink inside. Don't overcook or you'll lose the juiciness. Lastly, toss in fresh chopped parsley and a squeeze of fresh lemon juice, mixing everything together before you serve it.
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The dried oregano in this dish is truly the magic touch that takes you right to Greece. My grandma always told me real Greek cooking needs plenty of oregano and quality olive oil. When I cook these chicken chunks, the smell instantly takes me back to her kitchen during those summer family meals.
Prep In Advance
These Greek chicken chunks work great for planning ahead. You can mix up the marinade up to 3 days early and keep it in the fridge until you need it. To save even more time, cut your chicken the night before and store it by itself, then mix with the marinade 20 minutes before you start cooking.
Serving Suggestions
Use these flexible chicken chunks for several meals throughout your week. Enjoy them the classic way with some lemon rice and Greek salad for a full Mediterranean dinner. Stuff them in warm pita bread with tzatziki sauce and cut veggies for a quick lunch. If you're watching carbs, make a protein bowl with cauliflower rice, cucumber, cherry tomatoes, and feta cheese.
Perfect Pairings
The fresh, herby flavors in this chicken go really well with certain sides. Try serving with a traditional Greek tzatziki sauce for dipping, or drizzle with smooth tahini sauce for richness. For drinks, a light white wine like Assyrtiko from Santorini or a simple lager beer matches without taking over. Even plain ice water with lemon slices works great with these tasty chunks.
Cultural Context
This dish borrows ideas from traditional Greek souvlaki, which has been part of Mediterranean food for thousands of years. Back in the day, Greek cooks used marinades not just for taste but to keep food from spoiling. The acid from vinegar and lemon juice helped meat last longer in hot weather before fridges existed. Now, we use these same tricks just because they make food taste so much better.
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Frequently Asked Questions
- → What's the proper way to marinate chicken?
Mix the marinade ingredients in a bowl and blend well. Add chicken pieces, coat evenly, and refrigerate for 20 minutes to 2 hours.
- → How do I sear chicken perfectly?
Warm a skillet on medium-high with a splash of oil. Lay the chicken in a single layer and cook for about 2 minutes per side for a deep, golden crust.
- → Can I store these bites for later?
Sure! Keep them in the fridge for up to 3 days or freeze for 2 months. Reheat on the stove with a splash of broth or microwave them until warm.
- → What’s the best way to serve chicken bites?
Use them on rice, in pitas with your favorite sauce, or even as an appetizer with dips on the side.
- → Can I tweak the flavors?
Of course! Play with the seasoning and add extra salt, lemon, or herbs to match your taste.