Greek | Grilled Greek Chicken

Revised on February 7, 2012

The chicken turns out really juicy. The recipe calls for oregano, rosemary, thyme and basil. I use whatever I have in my garden at the time, I always have rosemary and oregano though. This recipe post is part of my Global Bites Project - Greek Cuisine adventure.

Yield: 4 servings

Ingredients

1/2 cup fresh lemon juice (from 3 to 4 lemons)

4 cloves garlic, crushed or finely chopped

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon each chopped fresh oregano, rosemary, thyme, and basil

1/2 cup olive oil

4 chicken breasts (I use boneless, skinless)

kosher sea salt, to taste

freshly ground pepper, to taste

 

Method

Stir together the lemon juice, garlic, parsley, oregano, thyme, and basil in a bowl. Whisk in the oil. Use right away or cover and refrigerate for up to 1 day.

Season the chicken on both sides with salt and pepper. Put chicken and marinade in non-reactive container or plastic bag, marinade for 24 to 48 hours in refrigerator.

About 30 minutes before grilling, remove the chicken from the refrigerator. Drain and discard the marinade.

Preheat grill and grill chicken for about 4 minutes per side or until done.

Transfer to a platter, loosely tent with aluminum foil, and let rest for 10 minutes. Serve.

 

(Ref. Grilled Greek Chicken recipe, Leite's Culinaria.)