Greek Chicken Recipe

This Greek Chicken Recipe is filled with flavor,
but easy to prep and serve

Here’s a delicious full-flavored Greek style fried chicken that will liven up your party. This is easy to prep ahead of time, and will hold well in a chafing dish.

The secret here is the marinade - important to get the flavors into the chicken overnight in the fridge. We like to have lots of lemons around for this one.

You can also skip the indoor frying step and go right to your outdoor grill with the marinated chicken - great either way.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.

Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Greek Chicken Recipe

16 boneless, skinless chicken breasts
12 boned, skinned chicken thighs
Olive oil for frying


2 cups of olive oil
1 cup lemon juice from fruit
1 tablespoon salt
1/4 cup pepper
1/2 cup oregano
1 tablespoon cinnamon
1 tablespoon anise
1 tablespoon poultry seasoning
1/2 cup orange juice


2 bags fresh spinach
6 lemons, cut into wedges

Directions for Greek Chicken Recipe

2 days before the party, combine the marinade ingredients. Refrigerate.

1 day before the party, cut the chicken breasts and thighs into 1” pieces, easy to eat for your party guests. Place the pieces in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, have your chafing dish ready to go.

Preheat your oven to 450° .

Set up your largest frying pan on the stove with some olive oil heating. Toss in about as many pieces of chicken pieces that will fit into your frying pan. In the hot pan, brown the chicken pieces, flipping them over to get all sides. This should take just a few minutes.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, put the chicken into the chafing dish.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding the finished chicken to the chafer.

Just before your guests are ready to eat, empty the chicken into a large bowl just for a moment - long enough to pour the uncooked spinach into the chafing dish. The put the chicken on top of the spinach, and artfully add the lemon wedges.

Remember to check the water level under the food. If you need to add more, always add boiling water.

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