Post by BBQ Butcher on Oct 6, 2006 19:26:50 GMT -5
Not sure if this was 'Greek' Chicken or not, but it's my version of it
Mixed ¼ cup of evoo and ¼ cup of lemon juice. The chicken (I used boneless thighs) was rubbed with pepper, granulated garlic, oregano and a dash of Kosher salt. Put the chicken in a plastic bag; whisked the evoo/lemon juice and dumped into the bag with the chicken. Kept refrigerated the rest of the afternoon.
Summer Squash, Zucchini, Portabella slices and onions were coated with evoo and then dusted with Mrs. Dash Original©.
The chicken wa grilled indirect at 400° for approx 15 minutes and then grilled direct for 5 minutes. They were then transferred back to the indirect side and the veggies went on the grill.
The chicken is definitely a KEEPER The veggies still needed salt for flavoring but not bad.
Dessert was another keeper. Pineapple slices that were sprinkled with Sugar Twin© Brown Sugar Replacement and grilled direct for about 5 minutes a side. Dayum....good, good and gooder
Ask-A-Butcher’s “Greek Style” Chicken
8 boneless thighs (or 4 boneless breast halves)
Kosher salt
Black pepper
Granulated garlic
Mexican oregano
¼ cup olive oil
¼ cup lemon juice
1 gallon size plastic food storage bag
Wash chicken in cold water, pat dry. Rub the chicken pieces with equal amounts of the pepper, garlic, oregano and then just a dash of the Kosher salt. Place chicken into the plastic bag. Whisk together the olive oil and the lemon juice; dump over the chicken. Place the bag into the refrigerator for 4-6 hours, while the chicken takes on these wonderful flavors.
Remove chicken from the bag; let pieces ‘drip dry’. Place the pieces in a 400° grill and cook them INDIRECT (away from the heat side) for approximately 15-20 minutes. Now, move them to the DIRECT side and finish cooking them, about 5-10 minutes or until the internal temperature of the breast is 170° or 180° in the thighs.
Mixed ¼ cup of evoo and ¼ cup of lemon juice. The chicken (I used boneless thighs) was rubbed with pepper, granulated garlic, oregano and a dash of Kosher salt. Put the chicken in a plastic bag; whisked the evoo/lemon juice and dumped into the bag with the chicken. Kept refrigerated the rest of the afternoon.
Summer Squash, Zucchini, Portabella slices and onions were coated with evoo and then dusted with Mrs. Dash Original©.
The chicken wa grilled indirect at 400° for approx 15 minutes and then grilled direct for 5 minutes. They were then transferred back to the indirect side and the veggies went on the grill.
The chicken is definitely a KEEPER The veggies still needed salt for flavoring but not bad.
Dessert was another keeper. Pineapple slices that were sprinkled with Sugar Twin© Brown Sugar Replacement and grilled direct for about 5 minutes a side. Dayum....good, good and gooder
Ask-A-Butcher’s “Greek Style” Chicken
8 boneless thighs (or 4 boneless breast halves)
Kosher salt
Black pepper
Granulated garlic
Mexican oregano
¼ cup olive oil
¼ cup lemon juice
1 gallon size plastic food storage bag
Wash chicken in cold water, pat dry. Rub the chicken pieces with equal amounts of the pepper, garlic, oregano and then just a dash of the Kosher salt. Place chicken into the plastic bag. Whisk together the olive oil and the lemon juice; dump over the chicken. Place the bag into the refrigerator for 4-6 hours, while the chicken takes on these wonderful flavors.
Remove chicken from the bag; let pieces ‘drip dry’. Place the pieces in a 400° grill and cook them INDIRECT (away from the heat side) for approximately 15-20 minutes. Now, move them to the DIRECT side and finish cooking them, about 5-10 minutes or until the internal temperature of the breast is 170° or 180° in the thighs.