If you’re looking for something tasty and easy, Greek Chicken in Red Sauce is a winner. This recipe brings together a wonderful mix of Greek flavors with juicy grilled chicken and a zesty tomato sauce that’ll make your taste buds dance.
This recipe solves dry chicken, uneven seasoning, and tricky Greek sauce prep by offering simple marination, reliable grilling, and a creamy cucumber yogurt sauce.
Sometimes, I find that grilling chicken can turn into a challenge. You know, it’s easy for it to dry out. But with this recipe, you get that juicy, tender chicken every time thanks to a flavorful marinade that keeps everything moist and delicious.
This dish is not only quick to prepare, it takes about 15 minutes to whip up the ingredients and 30 minutes to cook, but it’s also super versatile. You can pair it with pasta or serve it alongside pitas, fitting it into whichever meal you’ve got planned.
If you’re in the mood for something delightful on the side, try out this Chicken Pasta Salad to go with your Greek chicken. It’s a match made in heaven!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion The combination of savory, citrusy, and herbaceous notes in this sauce creates a vibrant taste that’s totally satisfying and keeps you coming back for more.
- Perfect Texture The grilled chicken is both crisp on the outside and tender on the inside, making each bite an enjoyable experience alongside the rich tomato sauce.
- Quick Prep With just 15 minutes of prep time, you’ll have a delicious meal on the table without spending hours in the kitchen, which is a total win.
- Great for Leftovers If you have any leftovers, you can store them in the fridge for up to 3 days, making it easy to enjoy this tasty dish again later.
Grilled Chicken with Greek Sauce
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
Description
A delicious grilled chicken dish topped with a flavorful Greek tomato sauce, perfect for a healthy meal.
Ingredients
- 2 lbs. (900g) boneless chicken breast, sliced thin
- 4 tbsp. (60ml) olive oil
- 2 tbsp. (30ml) vinegar
- 2 tbsp. (30ml) fresh lemon juice
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 1 tsp. sugar
- 1 tsp. dried oregano
- 3 tbsp. (45g) fresh parsley
- 3 garlic cloves, chopped
- 1 pint (0.5L) grape tomatoes
- 1 large sweet onion, sliced
- 2 tbsp. (30g) butter
- 1/4 cup (60ml) salted pasta water
- 1 lb. (450g) of your favorite pasta
- 2 tbsp. (30ml) olive oil (for drizzle)
- 2 tbsp. (30ml) vinegar (for drizzle)
- 2 tbsp. (30ml) lemon juice (for drizzle)
- 2 tbsp. (30g) honey
- 1/2 tsp. sugar
- 1/2 tsp. coarse ground black pepper
- 1/2 tsp. dried oregano
Instructions
- Marinate the Chicken: Start by whisking together olive oil, vinegar, lemon juice, salt, black pepper, sugar, dried oregano, fresh parsley, and chopped garlic until well-blended. Allow the chicken to soak in the marinade for at least 30 minutes. This step is crucial; the chicken needs time to absorb those flavors.
- Grill the Chicken: Fire up the grill and cook the chicken for about 4 minutes on each side until it is golden and charred on the outside. Ensure the juices run clear and the chicken is cooked through. If your chicken is thick, it may need extra minutes to cook fully.
- Char the Tomatoes: Halve the grape tomatoes and place them directly on the grill. Grill until the tomatoes start to blister and caramelize, which should take just a few minutes. Monitor them closely to prevent overcooking.
- Make the Sauce: Squeeze the grilled tomatoes into a pot, mixing in butter, the reserved juices from the chicken, and any remaining marinade. If the sauce tastes too tangy, a touch of sugar can mellow out the acidity.
- Cook the Pasta: While the sauce simmers, cook the pasta according to package instructions until al dente. This typically takes around 8 to 10 minutes. Be careful not to overcook the pasta; check frequently for that firm texture.
- Combine and Serve: Toss the cooked pasta with the sauce and chicken. Use reserved pasta water to adjust the sauce consistency as needed. Serve hot and enjoy the vibrant colors and aromas.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Slice chicken evenly for bite-sized portions. Use quality extra virgin olive oil for optimal flavor. Be sure to reserve pasta water for the sauce. Taste and adjust seasonings as you cook. Do not skip the charring step for the tomatoes.
- Reheating Instructions: To reheat, place leftovers in a pot over low heat on the stovetop, stirring occasionally until warmed through.
- Serving Suggestions: Serve over a bed of pasta with extra sauce. Pair with a fresh Greek salad on the side. Offer homemade tzatziki for dipping. Thread on skewers and serve as a pita wrap. Accompany with pickled vegetables for added tang.
- Recipe Variations: Make it a complete meal with roasted vegetables. Switch the chicken for shrimp for a seafood twist. Use whole grain pasta for a healthier option. Replace the honey with maple syrup for a vegan option. Add feta cheese on top for extra creaminess.
- Ingredient Notes: Choose thin slices of boneless chicken for even cooking. A good extra virgin olive oil adds richness. White wine vinegar can be used if you are low on red vinegar. Fresh lemon juice brings bright flavor; bottled works in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Boneless chicken breast: Choose thin slices for even cooking. I always go for hormone-free if I can find it; it makes a difference!
- Olive oil: A good extra virgin olive oil is key here. It adds a lovely richness, so don’t skimp! Keep it stored in a cool, dark place.
- Vinegar: It brightens up the sauce with a nice tang. White wine vinegar works great if you’re low on red vinegar. Just don’t go overboard!
- Fresh lemon juice: The citrus zing brings everything together! Fresh-squeezed is ideal, but bottled works in a pinch if you’re in a hurry.
- Coarse ground black pepper: Freshly cracked is best! It packs in the flavor and gives a nice kick without being overwhelming.
- Sugar: A tad of sugar helps balance the acidity of the tomatoes. You can swap it out for honey if that’s easier!
- Dried oregano: Adds that Italian kick. If you’re out, Italian seasoning can do the trick, just adjust the amount a bit.
- Fresh parsley: This not only adds color but also brightens the dish. Try to chop it fresh, dried parsley just doesn’t cut it!
- Garlic cloves: They’re the flavor bomb in this dish! Fresh is best, but pre-minced garlic is a fine backup when time is tight.
- Grape tomatoes: These bring sweetness and juiciness! If you can’t find them, cherry tomatoes will also work; just remember to halve them.
- Sweet onion: Sweet onions give a great base flavor. If they’re unavailable, yellow onions will do, but you might want to cook them a bit longer.
- Butter: Adds that rich depth to the sauce. I always opt for unsalted; it lets me control the saltiness better.
- Pasta water: Reserve some for a nice, silky sauce. If you forget, a splash of chicken broth can help bring it all together too!
- Your favorite pasta: Choose what you love! I often go with penne or spaghetti. Fresh is delightful if you’ve got the time.
- Honey: It adds a touch of sweetness and complexity. Maple syrup can be an okay substitute if you’re out, just not quite as floral!
Recipe Tips
- If chicken seems undercooked after grilling, check the thickness and grill each piece for about 4 minutes on both sides.
- When your sauce tastes too acidic, a small dash of sugar can help mellow the flavor nicely.
- For pasta that doesn’t get mushy, keep an eye on it and drain as soon as it reaches that al dente texture.
- If the chicken marinade ends up overly salty, mixing in a bit of vinegar or extra olive oil can help reduce the saltiness.
- When making the sauce, don’t skip the char on the tomatoes as it adds a wonderful depth to the overall flavor.
Serving Suggestions
This grilled chicken with Greek sauce pairs well with a bed of pasta and extra sauce. A fresh Greek salad and homemade tzatziki offer complementary flavors on the side.
This chicken can also be threaded on skewers for pita wraps or served alongside pickled vegetables for added tang. It works well in other dishes such as salads or rice bowls.
Add a drizzle of extra Greek sauce over the grilled chicken for a finishing touch. Consider serving with a squeeze of lemon for brightness.
Recipe variations
- You can swap the chicken with 2 lbs. of shrimp for a fresh seafood take on your Greek chicken dish.
- Add a pinch of cayenne pepper or a tablespoon of smoked paprika for an extra kick in the sauce.
- Either use whole grain pasta for added nutrition, or opt for gluten-free pasta if you’re avoiding gluten.
- If serving a larger group, double the pasta to 2 lbs. and increase the sauce ingredients proportionally for balance.
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How to Store?
To keep your greek chicken in red sauce fresh, follow these storage tips:
Refrigeration: Store chicken in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and safe.
Freezing: Wrap chicken tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat chicken using a skillet over medium heat or in the microwave until thoroughly heated. Enjoy your meal!
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