Grilled Greek Chicken

Description

Grilled Greek chicken is a flavorful and succulent dish that embodies the vibrant and aromatic flavors of Mediterranean cuisine. Marinated in a blend of olive oil, lemon juice, garlic, oregano, and other traditional Greek spices, the chicken is tenderized and infused with layers of savory and tangy flavors. Once marinated, the chicken is grilled to perfection, resulting in juicy and charred exterior while retaining its moist and tender texture inside. The enticing aroma of herbs and spices fills the air as the chicken sizzles on the grill, creating a mouthwatering anticipation. Whether served as a main course alongside fresh salads, grilled vegetables, or accompanied by tzatziki sauce and warm pita bread, grilled Greek chicken is sure to transport your taste buds to the sun-drenched shores of the Aegean.

Ingredients

• 6 cloves garlic (or more to taste), crushed or very finely minced
• 2 tablespoons dried oregano
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon 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

Steps

1. Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
2. 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.
3. Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. 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.