1 Video | Photo: Grilled Greek Chicken Recipe
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 bunch fresh oregano, leaves picked
- 4 cloves garlic, finely minced
- Juice of 1 to 2 lemons
- Kosher salt and freshly cracked black pepper
- 1 whole organic chicken, quartered
Directions
In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
Preheat the oven to 350 degree F.
Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.
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By Mees Mees
Plano, TX
on February 15, 2012
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This made a delicious Valentine's meal for my hubby! The chicken was moist and had a good flavor, although I wish I had added a bit more salt to the marinade. I let the chicken marinade for two full days, and it turned out great. Served it with greek salad and garlic roasted potatoes.
By texascutiepi_78...
Austin, TX
on August 07, 2011
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I love this recipe. I've made it at least three times this summer. I do it on the outside grill and finish it outside too by just putting the gas down really low. Very yummy! Switch up the herbs too, it's a freest technique to cooking chicken.
By denise_2010
Emeryville, CA
on June 16, 2011
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Really easy; really good. I stripped the oregano leaves from their stems, but also gave them a rough chop. Marinated 2 thighs, 2 legs, and 1/2 breast for 24 hours. Since I don't have a grill pan, I crisped/browned the skin in a cast iron skillet (12 min, then turned 'em over and finished in the oven (my temp was higher and didn't take as long as the directions indicate.
I served the chicken w/ Ina Garten's Greek Salad. YUMMY dinner!
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