Serve this grilled chicken warm or at room temperature. For sides, try Greek Salad Ocean Mermaid, a vegetable casserole (like this or this), and add this Moist Cornbread. For dessert, purchase baklava or brownies. Kahlua® freezes are good, too.
Serves 6 to 81 cup olive oil
1/4 cup fresh lemon juice
5 garlic cloves, minced and mashed to a paste
3 heaping Tbsp dried oregano
Fresh ground or cracked black pepper (I use about 1 Tbsp)
Salt substitute, to taste
5- to 6-lbs. chicken breasts (you can substitute two 2.5- to 3-lb chickens, cut-up)
Greek Grilled Marinated Chicken DirectionsPrepare marinade
In a large bowl, whisk together the olive oil with the lemon juice, garlic, oregano, salt, and pepper.
Marinate chicken forty-eight hours
Add chicken to the marinade, coating well. Transfer chicken to sturdy one-gallon zip-lock freezer bag(s).
Pour all remaining marinade over the chicken and securely close the bag(s). To facilitate handling, layer the freezer bag(s) in a shallow Pyrex® casserole dish. Marinate chicken in the refrigerator 48 hours (yep, forty-eight hours).
Every few hours, move around zipped freezer bags to redistribute the marinade.
Drain chicken, reserving marinade. Leave oregano on the chicken.
Grill and serve
Grill over glowing coals for thirty to thirty-five (30 - 35) minutes, turning once. Brush reserved marinade on the chicken. If using large chicken breasts, longer cooking time may be necessary.
Transfer cooked chicken to clean serving platter and cover with aluminum foil until serving time.
Serve warm or at room temperature.
Greek Grilled Marinated Chicken Notes
- Between annual Greek festivals, I buy 5-oz Tone's Leaf Oregano at Costco and keep it in the freezer.
- I often double the recipe for the number of people expected, because my family and friends always ask for a take-home package. Since this grilled chicken may be served warm or at room temperature, it's great to cook once and have more than one meal.
- Adapts Author unknown. "Article title unknown." Gourmet Apr. 1986: page unknown. Print.
Grilling / grilled
Page Last Modified 12 July 2016