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How to Make Greek Marinated Chicken Sharas

If you love barbecued chicken, then you will absolutely adore Greek Chicken Sharas, which means broiled or grilled. You can make this chicken indoors our outdoors and it is very versatile. What is left, if anything, can be used in many ways as sandwiches, soups, pastas, or on a salad the next day. Traditionally served with Greek potato, rice pilaf or seasonal vegetables we hope you will enjoy this original recipe from World Cuisine Today This recipe is also inspired, by Chicken Sharas that is extremely popular at Papaspiros Restaurant in Oak Park, Illinois.

Chicken Sharas


Three pounds chicken legs thighs breasts and wings

Six cloves garlic minced

One cup extra virgin olive oil

One Tablespoon sweet paprika

One Tablespoon Kosher salt

One teaspoon ground white pepper

Three tablespoons fresh Greek oregano or one Tablespoon dried

Three tablespoons fresh Basil or one Tablespoon dried

Juice of two large lemons

1/2 cup sweet white wine like Sauvignon Blanc or Pinot Grigio

1/2 cup fresh flat leaf parsley

Eight large baking potatoes peeled and washed

One deep pot or dutch oven

Two baking friendly lasagna dishes or cookie sheets


1) Wash and pat dry the chicken pieces. Place a few tablespoons of the oil in the bottom of the pot. Place chicken in the dutch oven and sprinkle on both sides with the salt, paprika, and pepper. Brown the chicken for a few minutes only on each quarter side. Add a bit of water if necessary. Six minutes in total.

2) In a small saucepan sautee the garlic for thirty seconds. Pour in the olive oil, lemon juice, wine and all the herbs. Bring to a quick boil for one minute stirring. Pour this mixture around the browned chicken. Add the four cups of chicken broth or water. Place the pealed potatoes in and simmer for forty five minutes.

3) While the chicken is simmering preheat your oven to 375 degrees. Take the chicken pieces and potatoes out of the marinade but keep it reserved. Place the chicken in the lasagna pans with a bit of the sauce (about a cup in each pan) in the bottom. Bake uncovered five minutes a quarter side or until desired tenderness.

4) Bring the remaining sauce to a boil. Take a bit of the hot fat off the top and place in the small sauce pan. Whisk in a few tablespoons of flour until smooth. Gradually whisk in to the sauce.

Serve the chicken on a beautiful platter with the potatoes in a separate dish. Spoon a bit of the sauce over both and present the rest in a gravy boat. Also serve with a steamed or simmered vegetable such as peas, green beans, or asparagus.

World Cuisine Today February 7, 2018