Garlicky Greek Chicken

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My husband likes to keep up with the latest research news.

It’s kind of a hobby of his, which is nice; it made researching the first four chapters of my book very easy for me. I just set him to work on it.

Sometimes he sends me links to things he thinks I’ll find interesting. One time he sent me a news article about how researchers in Saskatchewan were working on a breed of canary seed they hoped would become a suitable grain for inclusion in a gluten-free diet.

More recently he sent me a link to an article about a study published in the Journal of America Geriatrics Society which seemed to indicate that diets high in animal protein were beneficial in helping to prevent functional decline in elderly adults. He thought this an interesting development because chicken is such a good source of animal protein, and we eat a lot of chicken.

I don’t follow the world of cutting edge research as closely as he does so I got a kick out of getting a “scoop” on him thanks to my friends at the Chicken Farmers of Canada. It seems they have been conducting their own research of late and what they’ve found is very interesting. Apparently, cooking chicken with the skin on, then removing it prior to eating, actually reduces the amount of fat in the chicken over a piece cooked skinless.

There’s always been a debate over what’s healthier, chicken cooked with the skin on – which produces a juicer dish, or chicken cooked with the skin off. Skin off, it’s generally believed, is healthier because most of the fat is in the skin of the chicken. But there’s a drawback, depending on the method of cooking, skinless chicken can dry out quicker. What the CFC discovered was that cooking chicken with the skin on actually worked to absorb or draw out some of the fat from within the cut of chicken. This actually reduced the overall amount of fat in the final product. Very interesting.

Sometimes I cook my chicken with the skin off. Sometimes I cook my chicken with the skin on, but if I do, I always remove it before eating so this is actually good news for me. The fine folks at the CFC are also quick to point out another benefit of their research.

“Buying a bone-in, skin-on cut of chicken is not only cheaper, but comes with other significant health benefits,” the CFC said in the announcement about their study. “Most bone-in cuts also contain significantly more zinc, vitamin B and B12.”

Lower fat, higher nutritional content and lower cost all add up to good food value and great recipe potential. To conduct my own research on the subject, I grabbed a recipe from the CFC website and made it for supper. My test subjects, er, family all gave it thumbs up.

Garlicky Greek Chicken from The Baking Beauties #chickendotca


Garlicky Greek Chicken and a #ChickenDotca Giveaway
This recipe for grilled chicken comes from
Garlicky Grilled Chicken
  • 1 whole chicken
  • 4 cloves garlic, minced
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon olive oil, divided
  • 1 teaspoon lemon juice
  • 6 thin slices lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Zippy Dill Tzatziki
  • 1 cup plain Balkan-style (aka Greek) yogurt
  • 1/3 English cucumber
  • 1/2 teaspoon salt
  • 1 tablespoon red onion, minced
  • 1 tablespoon fresh dill, minced
  • 1 clove garlic, minced
Garlicky Greek Chicken
  1. Remove the backbone by cutting down either side of the spine using kitchen shears. Turn the chicken over, and press gently on the breast to flatten the chicken. (HERE is a great video showing how easily this is done)
  2. Use your fingers to gently loosen the skin from the breasts and legs to form pockets, leaving the skin attached at the edges.
  3. In a small bowl, combine the garlic, dill, oregano, 1/2 tablespoon oil, and lemon juice. Stuff 2/3 of this mixture under the chicken skin. Slide the lemon slices under the skin as well. Pat to flatten.
  4. Turn the chicken over and spread with the remaining seasonings. Cover and refrigerate for at least 30 minutes. (You can prepare this ahead of time, and refrigerate for up to 12 hours).
  5. Heat 1 burner of 2-burner barbecue (or the outside burners on a 3 burner barbecue) to medium heat. Sprinkle chicken with salt and pepper. Brush the grill over the unlit portion with oil. Place the chicken, skin side down, on the oiled grill. Close the lid and grill until a food thermometer inserted into thighnofollow registers 185 degrees F, about 1 hour. Remove to cutting board, tent with foil and let rest for 10 minutes before serving.
Zippy Dill Tzatziki
  1. Peel the cucumber, and dice. Place cucumber in a colander, set over a bowl, and sprinkle with salt. Let sit for 30 minutes.
  2. Stir together the yogurt, cucumber, onion, dill, and garlic. Serve with the chicken.


Win Great Prizes

You know what would make grilling this gorgeous Garlicky Greek Chicken even easier? A new Barbecue Utensil set! Thanks to the Chicken Farmers of Canada, you can ENTER TO WIN one now! Just fill out the Rafflecopter to be entered to win. (Open to Canadian Residents only. One winner will be chosen at random by Rafflecopter. A winner will be emailed on April 2, 2014. If I don’t hear back within 24 hours, another winner will be chosen.)

WIN this Stainless Steel BBQ setThis giveaway is now closed. Thank you to all that entered.   Join the CFC Twitter Party Want more chances to win more prizes? The @Chicken Farmers are hosting a Twitter party on March 27th, 2014 at 9 pm (EDT). Join in the #ChickenSuperFood Party to have a chance to win over $500 in prizes! You must RSVP to be eligible to win. Open to Canadians only.

Be sure to follow Canadian Chicken on Facebook and Twitter to keep up to date with recipes, giveaways, and kitchen tips.


Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

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42 Responses to Garlicky Greek Chicken

  1. Krystal March 18, 2014 at 10:37 am #

    I’d BBQ kabobs :) Love them

  2. Cindy @ Hun... What's for Dinner? March 18, 2014 at 10:45 am #

    I would grill some Ledbetter steaks!YUM

  3. Lorna March 18, 2014 at 10:49 am #

    Can’t wait to try this one….sounds like a wonderful combination of flavors!

  4. Lindsay T March 18, 2014 at 11:27 am #

    I’d make steaks!

  5. Cassandra March 18, 2014 at 11:32 am #

    I would definetly use them to grill up so wonder mustard chicken burgers wrapped in crsipy lettuce

  6. zahra premji March 18, 2014 at 11:37 am #

    Beef ribs for sure!

  7. Laureen Fox March 18, 2014 at 11:55 am #

    Oooh Hubby would love that BBQ Set. He doesn’t let me near the BBQ ever since I accidentally lit the side burner with the lid down…oops there was some meltage there

  8. Melinda L. March 18, 2014 at 2:02 pm #


  9. Diane Bowron March 18, 2014 at 2:10 pm #

    The first thing I would barbeque would be chicken.

  10. Cindy W. March 18, 2014 at 3:24 pm #

    Chicken of course! Thanks for the recipe and giveaway.

  11. Annaluise March 18, 2014 at 6:48 pm #

    A big juicy steak, then maybe some grilled veggies, ribs, and then chicken… it would be BBQ Feast.

  12. Chris March 18, 2014 at 8:03 pm #

    Chicken (Duh!)

  13. Kelly D March 18, 2014 at 8:15 pm #

    I would BBQ Salmon burgers.

  14. Marion March 18, 2014 at 10:01 pm #

    Portobella mushrooms brushed with lemon juice, olive oil, and garlic!

  15. Josh S March 19, 2014 at 12:18 am #

    I would bbq some chicken breast

  16. Cathy March 19, 2014 at 8:36 am #

    Juicy hamburgers!

  17. Laura P. March 19, 2014 at 8:33 pm #

    I’d love to bbq some chicken and grill some corn.

  18. cheryl March 19, 2014 at 9:27 pm #


  19. April March 19, 2014 at 9:28 pm #

    I would barbecue steak and chicken! Thanks for the giveaway!

  20. Sunshine G March 19, 2014 at 10:50 pm #

    Drumsticks slathered in honey garlic sauce!

  21. CatCat March 20, 2014 at 9:48 am #

    Pork chops!

  22. Linda B. March 20, 2014 at 12:17 pm #

    Strip steaks!

  23. M Gibb March 20, 2014 at 12:46 pm #

    Chicken Breast

  24. Emily March 20, 2014 at 8:12 pm #

    Mediterranean chicken burgers with sun-dried tomatoes, spinach, olives, and feta!

  25. Rachel March 22, 2014 at 6:57 am #


  26. Patricia Wojnar Crowley March 23, 2014 at 4:03 pm #

    I’d make some BBQ chicken and grilled corn!

  27. Genny F-K March 23, 2014 at 8:37 pm #

    I’d BBQ grilled eggplant because I LOVE them and pork ribs because I’ve never tried and really want to!

  28. Jessica Terry March 23, 2014 at 9:20 pm #


  29. Lucy March 24, 2014 at 3:44 pm #

    I’d make chicken!

  30. Rebby March 26, 2014 at 6:46 pm #

    I’d BBQ ribs!!

  31. Tea & Nail Polish March 27, 2014 at 3:40 pm #

    I would make steaks with them!

  32. BobbiJo Pentney March 27, 2014 at 4:14 pm #

    I would make a nice juicy marinated steak with baked potatoes.

  33. Juliee Fitze March 27, 2014 at 5:54 pm #

    I would use them to make chicken breasts and mixed vegs.

  34. Liz T March 27, 2014 at 7:30 pm #

    t-bones would be amazing!

  35. Jenny L. March 27, 2014 at 8:39 pm #

    Chicken! I’d try your recipe!

  36. Scott March 28, 2014 at 7:11 pm #

    ribs & veggies

  37. Birdiebee March 28, 2014 at 11:27 pm #

    Salmon with grilled asparagus would be my first meal on the barbie this season.

  38. Leah Lucas March 31, 2014 at 7:55 am #

    T-Bone steaks and baked potatoes!

  39. Janie N March 31, 2014 at 4:54 pm #

    Just reading your recipe for Garlicky Greek Chicken makes me want to make it asap! I would BBQ chicken 1st 😉

  40. Ashleigh Swerdfeger April 1, 2014 at 12:33 pm #

    Ooh steak for sure!

  41. check this site out May 28, 2014 at 11:04 pm #

    Oooh Hubby would love that BBQ Set. He doesn’t let me near the BBQ ever since I accidentally lit the side burner with the lid down.


  1. Back to School with Canadian Chicken #chickendotca | The Baking Beauties - August 8, 2014

    […] you can spatchcock your chicken, which will reduce the cook time required, like I did with this Garlicky Greek Chicken.  After you’ve had your fill of roast chicken, pick the rest of the meat off of the bone, […]

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