Greekchickenwingswcucumberfetasauce Recipes

Steps:

• Combine the lemon juice, garlic and 2 tablespoons salt in a blender and blend on low until smooth. Transfer 2 tablespoons of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Meanwhile, make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
• Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
• Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side.

Steps:

• In a large resealable plastic bag, combine the cornmeal, mustard, nutmeg, cayenne pepper and seafood seasoning if desired. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through. Serve with chicken.

Steps:

• In a large, resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add the chicken wingettes; seal bag and toss to coat. Refrigerate overnight.
• In a blender, combine sauce ingredients. Cover, process until smooth. Transfer to a small bowl. Cover; refrigerate until serving.
• Preheat oven to 400 degrees F. Drain and discard marinade. Place wingettes on a rack in a greased 15x10x1 inch baking pan. Bake, uncovered, at 400 for 35-40 minutes, or until juices run clear, turning once. Serve with the cucumber sauce.

Steps:

• Combine marinade ingredients and pour over chicken.
• Marinate in the fridge for up to 24 hours.
• Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
• Serve with rice, or oven roasted potatoes, and cucumber sauce.
• Makes 4 servings.
• Tip: The marinade can also be used on strips of chicken.
• After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
• CUCUMBER SAUCE:.
• In a strainer mix cucumber and salt and set aside for at least 15 minutes.
• Squeeze excess liquid from cucumber.
• Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
• Serve with Greek Chicken.
• Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
• Gently squeeze the excess liquid out of the mixture.

Steps:

• In a large bowl, combine all ingredients, tossing lightly. Cover and refrigerate for 10 minutes or up to 8 hours., Remove chicken from marinade; discard marinade. Thread chicken onto 8 metal or soaked wooden skewers. , Place chicken on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat 5-7 minutes or until chicken is no longer pink, turning once.

Steps:

• Whisk together the Greek yogurt and sour cream in a bowl.
• Stir in the grated cucumber and chopped fresh dill.
• In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, freshly minced garlic, salt and pepper.
• Combine the two bowls.
• Chill for several hours to let flavors blend.
• Serve and enjoy.

Steps:

• Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
• Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
• Roast in the preheated oven until golden brown, about 20 minutes.

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 tablespoons of the chutney, the lemon juice, the salt, and the cayenne, add the wings, and toss them to coat them well. Let the wings marinate, covered and chilled for at least 4 hours or overnight. In a small bowl stir together the remaining 2 tablespoons chutney and the soy sauce. Arrange the wings, marinade discarded, skin side up, on the oil rack of a broiler pan and bake them in a preheated 475°F. oven for 25 minutes. Brush the wings with the soy-sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp.
• Make the sauce:
• In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice, and salt to taste.
• Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce.

Steps:

• Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.