17 Reviews of Greek Feta Chicken

From: Holiday

On Oct 7, 2001

Since I was unable to broil I put the chicken with all the marinade in an oven bag. It was very tender and flavorful. I also used less feta during the cooking time and put more of the fresh on top. Although cooking it my way it did not brown as it would under the broiler so if you go my way serve with tomato-rice pilaf and bright green broccoli!

From: Sassy Sandra

On Jan 21, 2002

It was quite tasty. We put 1/4 cup of the marinade aside to baste with, so that way we didn't have to baste with the same sauce we marinated with. It was a nice main course for a great Greek Dinner!!

From: Becky Boustani

On Sep 10, 2002

I think this was the tastiest chicken I have made. As for using the marinade to baste the chicken halfway through cooking, it is actually not a problem since any bacteria would be be cooked after seven more minutes under a broiler!

From: Mrs. Jaye

On Aug 23, 2001

Marinating chicken using marinade of raw chicken is very, very unhealthy and poses a salmonella poisoning risk. Never use reserved marinade from raw chicken to flavor cooked chicken.

From: Daphney

On Mar 24, 2005

Fantastic Chicken Recipe! This dish has a ton of flavor and was super easy to make. This one goes on the "keeper" list. Can't wait to make it again. Next time I'll serve it with a Greek Salad and warm pita bread.

From: Judy-Jude

On Sep 12, 2002

I agree with Becky, the broiler would be cooking the reserved sauce. To be sure, just heat the marinade and bring it to a boil, then you can use it without any worries.

From: bobo3039

On Nov 18, 2005

Feta cheese on anything is great in my book. I added more oregano for even more flavor. I would omit the rosemary next time as I'm not so fond of it.

From: Manda

On Dec 8, 2004

This recipe is FANTASTIC!!! I don't have a broiler, so I put chicken and marinade in baking dish, topped with feta (added 1/2 sliced onion), covered and baked for about an hour at 325 degrees. I uncovered for last 5 min. to brown a bit. I used dried parsley because I didn't have any fresh Served with steamed broccoli and cauliflower. YUMMY! Thank you sooo much for posting! ~Manda

From: Doxie lover in the Rock 2

On May 5, 2007

I have made this twice and it is the bomb! Last night I made it for a dinner party and even the young "picky eater" ate a whole gyro using your chicken! The chicken doesn't brown on the grill, but is tender and tasty. It is very different and a keeper! Thanks for posting!

From: Julia Lynn

On Mar 29, 2009

Oh my gosh was this good. My boyfriend normally doesnt like foods that arent fried and spicy but we gobbled this up. I will say, i used chicken breasts that were too thick so A) the smoke caused from broiling so long caused my smoke detecter to go off several times and B) I had to take it out and finish it off by baking. It was still delicious! I plan on trying it with the thinner breasts or pounding them out next time. Great recipe!