Remove the chicken breasts from the marinade and smoke until the internal temperature reaches 165°. Take the rest of the marinade and place it into a large closable baggie with the halved chicken breasts.If you have a tenderizer that pokes a bunch of holes in the meat, feel free to give that a few taps too. This allows more marinade to absorb into the meat. Slice your chicken breasts in half the long way, so they are half as thick. Reserve 3 tablespoons of the marinade and set aside. Combine your marinade ingredients together and shake well.It’ll add a whole new dimension to this pasta salad sauce that you can’t replicate any other way. If you have recently made our Greek Chicken Marinade (linked above) and did it with a whole chicken, feel free to pour in some of the pan juices from cooking that chicken. We lean on the fresh, bright flavor of our Homemade Greek Chicken Marinade for this recipe, along with the tang of Greek yogurt and sour cream. You can kick up the flavor a notch by including the rub in this recipe too, but I’ve marked it as optional because there are enough other flavors here that it isn’t super necessary. We use that rub so often, I recommend it to everyone looking for a great versatile rub to add to their pantry, and I’ve even given it away as a gift before. Those recipes are ALL solid, and they all use one of my very favorite spice rubs, Greek Freak by Spiceology. We have quite a few recipes on the site already, including a Greek Salad Dressing, Greek Pasta Salad (made with the dressing), Smoked Pulled Gyros, Smoked Gyro Sandwiches with Tzaziki Coleslaw, Greek Empanadas, and a Greek Green Salad (with that homemade salad dressing). ![]() I am slightly obsessed with all things Mediterranean lately, specifically, foods that are inspired by the flavors that are popular in Greece.
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