Grecian Chicken
As Dusty and I sorted through Jane’s recipe collection, we were very surprised to find four recipe cards for this flavorful chicken dish! Since all the recipes were virtually exactly the same, we assumed that this must have been one of her favorites! Even though neither Dusty or I remember Jane preparing and serving this recipe, we felt compelled to give it a try and we’re really glad that we did! The grilled chicken is moist, tender, and juicy! Delicious!
Grecian Chicken
1 tablespoon dried oregano
2 teaspoons pepper
½ teaspoon garlic powder
½ teaspoon salt
1 (2 ½ to 4 pound) cut-up chicken
Juice of 2 lemons (About 2 tablespoons)
2 to 3 tablespoons vegetable oil
1 tablespoon olive oil
Directions:
- Combine oregano, pepper, garlic powder and salt.
- Rinse chicken pieces under running cold water; pat dry.
- Rub oregano mixture into chicken.
- Mix lemon juice and oils in large shallow dish. Add chicken; turn to coat.
- Refrigerate, covered, 12 to 24 hours.
- Grill about 45 minutes in covered grill, turning and basting with marinade every 5 to 10 minutes. Note: The safe internal temperature of cooked chicken is 165 degrees F.
Yield: 4 servings
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