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Grilled Greek Chicken
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
275 minutes
Chef John's succulent Greek chicken is marinated in robust flavors, then slow grilled for maximum deliciousness.
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
  • 0.5 cup lemon juice
  • 0.25 cup olive oil
  • 1 tablespoon distilled white vinegar
  • 6 chicken leg quarters
  • 1 lemon, cut into wedges
Instructions:
  • Combine minced garlic, fragrant oregano, spicy red pepper flakes, bold black pepper, zesty lemon juice, quality olive oil, and tangy vinegar in a large bowl and whisk until well mixed.
  • With a sharp knife, score the skin side of the thigh section twice down to the bone and once in the leg section of each leg quarter. This helps the marinade penetrate the meat and ensures quicker grilling. Season both sides of the chicken generously with kosher salt, then coat thoroughly in marinade in a bowl. Cover and refrigerate for 4 to 12 hours.
  • Place chicken on a paper towel-lined sheet pan to let excess oil drain.
  • Grill the leg quarters skin side down over medium heat, ensuring the heat is not too high to cook the chicken evenly without burning the skin. Grill for 6 to 7 minutes, then flip and cook for another 6 to 7 minutes. Keep grilling and flipping until the internal temperature reaches 165 degrees F (74 degrees C), about 8 to 10 more minutes. Serve the chicken with lemon wedges.

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