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Category: Poultry I
Prep Time: Cook Time: Total Time:
Marinade
1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp minced garlic and black olive tapenade
1 tsp dried oregano and paprika
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1whole chicken, 3-1/2 to 4 lbs, cut into 8 serving pieces
In a medium bowl whisk the marinade ingredients. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
Grill the chicken, skin side up, over indirect medium heat (350 to 450) until the juices run clear and the meat is no longer pink at the bone. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Keep the lid closed as often as possible during grilling. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with orzo, a Greek salad, and pita bread, if desired. Serves 4
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GREEK GARLIC CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Marinade
1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp minced garlic and black olive tapenade
1 tsp dried oregano and paprika
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1whole chicken, 3-1/2 to 4 lbs, cut into 8 serving pieces
In a medium bowl whisk the marinade ingredients. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
Grill the chicken, skin side up, over indirect medium heat (350 to 450) until the juices run clear and the meat is no longer pink at the bone. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Keep the lid closed as often as possible during grilling. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with orzo, a Greek salad, and pita bread, if desired. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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