Thrilling Grilling -Keep Summer Alive With Greek Style Grilled Chicken

img_2926The flavours of Greece remind me of so many summers spent there, travelling by motorbike on ferries around the island, or steaming up by yacht. The Greeks take so much pride in their food and most dishes have deep cultural roots, with everyone’s mother making the best version! The ingredients that epitomise those flavours are lemon, olive oil and oregano! The trio that is used on most meat and food.

This succulent grilled marinated chicken really sums up the relaxed style of eating. So many of my friends have visited Greek islands this summer, so I thought it would be fun for them to keep the summer feeling going with this recipe!

WINE NOTE: Always Retsina! If any thing could remind me of warm summer evenings in Greece, it’s Retsina! This wonderful wine contains tree resin which gives it its deep woody flavour that works so well with oregano and kalamata olive oil.


Serves 6

12 boneless skinless chicken thighs
2 garlic cloves
1 lemon, zested & juiced
1 tsp ground allspice
1 tsp ground cinnamon
1 tbsp dried oregano
2 tsp paprika
4 tbsp olive oil
small bunch of finely chopped fresh parsley

To serve, Greek flat breads recipe (scroll down) or pitta bread, Greek salad & yogurt.

Combine the marinade ingredients in a Ziploc freezer bag and place the chicken in. Place in the refrigerator and marinate overnight.

Thread the chicken onto skewers.
Light the grill and let the flames die down. Push the coals to one side of the grill.
Place the skewers of chicken on the side of the grill that doesn’t have coals. Place the lid of the grill on and cook the chicken for 45-55 minutes and turn regularly every 10-15 minutes. When cooked through, remove from the skewers and rest it for 20 minutes.

(If it rains, these can go in the oven on a wire rack over a pan, 400F/200C/180C Fan/Gas6.

Slice the chicken into strips and serve in the flatbreads with salad and yogurt.


2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup (167ml) warm water , 110 degrees
1/2 cup (125ml)  + 2 Tbsp milk , heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil , plus more for bowl
1 1/4 tsp salt
3 cups (420g)  bread flour (can add up to 1/4 cup more flour as needed)

In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.

Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).

Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.

Press dough down and divide dough into 6 – 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat.

Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape.

Repeat process with remaining flatbread.