Grilled Greek Lemon Chicken Recipes
GRILLED GREEK CHICKEN
Ohhhh, so good, especially serves with Greek Lemon Potatoes from Zaar chefs. YUMMY! from Everyday FOODS magazine. Note: This is VERY LEMONY, adjust lemon ingredients to your preference.
Provided by Caroline Cooks
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
- Divide marinade between 2 large re-sealable plastic bags.
- Lightly pierce chicken with meat fork to deeply accept marinade.
- Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
- Preheat grill to medium and lightly oil grates.
- Remove chicken from bags and pat dry with paper towels.
- Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
- Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
- (If browning too quick, move to part of grill with less heat or turn down grill.).
- Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
- Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
- Garnish chicken with oregano sprigs and service with grilled lemons.
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
GRILLED GREEK LEMON CHICKEN
I adapted this recipe from Jeff Smith, Frugal Gourmet. It is easy to prepare and relatively simple to cook. Just be careful for flare ups on the grill.
Provided by Mama Cee Jay
Categories Whole Chicken
Time 1h10m
Yield 1 large chicken, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine olive oil, lemon juice, and oregano; pour over halved chicken in a large glass baking dish. Sprinkle chicken on both sides with sea salt and black pepper. Place in refrigerator and marinate for 2 or so hours. Turn chicken at least once during marinating process.
- Preheat gas grill on medium high for five minutes. Place chicken skin side down on middle of grill and turn off inner burners so that heat is indirect. Turn chicken when skin is nicely browned and continue to cook for 1-2 hours or until meat thermometer registers 170 deg F. Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.
Nutrition Facts : Calories 690.5, Fat 56.8, SaturatedFat 13.6, Cholesterol 178.2, Sodium 1329.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 41.9
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
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THE FORKED SPOON
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