Grilled Greek Chicken
The key to making this easy grilled chicken is using a flavorful marinade and slowly cooking the chicken on the grill over semi-indirect heat.
Nutrition per serving
Ingredients
6 servings
- 6 cloves garlic
- 2 tablespoons dried oregano
- 1 tablespoon red pepper flakes, or to taste
- 1 tablespoon freshly ground black pepper
- ½ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon distilled white vinegar
- 6 chicken leg quarters
- 1 lemon, cut into wedges
Instructions
- 1
In a large bowl, combine the garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar. Whisk everything together until well mixed.
- 2
Using a sharp knife, make 2 cuts through the skin down to the bone in the thigh part of each chicken leg quarter, and make 1 cut in the leg part. These cuts help the marinade soak into the chicken and also help it cook more quickly on the grill. Sprinkle both sides of the chicken well with kosher salt. Put the chicken into the bowl with the marinade and coat every side evenly. Cover the bowl and place it in the refrigerator to marinate for 4 to 12 hours.
- 3
Take the chicken out of the marinade and place the pieces on a baking sheet lined with paper towels. Let them drain for a short time.
- 4
Put the chicken leg quarters on the grill with the skin side facing down over semi-direct heat. Avoid very strong direct heat so the chicken cooks evenly without the skin burning. Grill for 6 to 7 minutes, then turn the chicken and cook for another 6 to 7 minutes. Keep turning the chicken and cooking until the inside reaches 165°F (74°C), which should take about 8 to 10 more minutes. Serve hot with lemon wedges.
