Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Due to the recent strike of our distribution center employees, delivery time is approximately 10 days.

Please note that technical problems are currently causing issues with in-store inventory updates.

Greek chicken
Greek chicken

Greek chicken

Preparation 15 minutes | refrigeration: 24 hours
Cooking time 12 to 15 minutes
Servings 4


  • 250 ml (1 cup) olive oil
  • 30 ml (2 tbsp) garlic, finely chopped
  • 15 ml (1 tbsp) dried oregano
  • 15 ml (1 tbsp) steak spices
  • 2 ml (1/2 tsp) crushed chili peppers
  • 4 chicken breasts, boned and skinless
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) grape tomatoes, sliced in half
  • 250 ml (1 cup) Kalamata olives, pitted
  • 160 ml (2/3 cup) feta cheese, diced
  • 1/2 bunch of fresh mint (leaves only)


  1. In a bowl, mix together the oil, garlic, herbs and spices.
  2. In a large non-metallic dish, place the breasts in one layer.
  3. Top with the marinade and coat the meat well. Cover and refrigerate for about 24 hours.
  4. Preheat the barbecue to maximum heat, 290°C (550°F).
  5. Remove the breasts from the marinade and lightly pat them dry.
  6. Season with salt and pepper.
  7. Grill, covered, for 6 to 7 minutes on each side.
  8. Place the breasts on serving plates.
  9. Garnish with tomatoes, olives, feta cheese and mint.
  10. Serve immediately with rice and a salad.
Availability in stores