Friday, March 17, 2017

Grilled Greek Chicken – Happy St. Patrick’s Day!

Erin go what? On the surface, this may seem like an inappropriate St. Patrick’s Day recipe post, but I’ve always considered this holiday one of the official signs of spring, and since that means it’s grilling season, then maybe this is appropriate after all? Yes, I went a long way for that.

As I mentioned in the video, the secret to this simple chicken is a very powerful marinade. This is one of those rare recipes where, when in doubt, we add a little more. Above and beyond that, the only way to ruin this would be to singe the skin/marinade with too high, direct heat.

We really want to sort of roast these pieces on the grill. So, don’t build a huge fire, and wait for it to turn ashy, before using semi-indirect heat to slowly cook the meat through. This way we get a tender inside, as well as and a gorgeous, caramelized exterior.

This is so flavorful that you really don’t need a sauce, but some fresh lemon is nice, as is a spicy yogurt. Just squeeze a little lemon into some nice thick, Greek yogurt, spike it with hot sauce, and you have a perfect condiment. And speaking of St. Patrick’s Day, this stuff pairs wonderfully with beer. I really hope you give this grilled Greek chicken recipe a try soon. Enjoy!


For enough marinade for 6 chicken thigh/leg sections:
6 to 8 cloves garlic, totally crushed or very finely minced
2 tablespoons dried oregano and/or marjoram
1 teaspoon red pepper flakes, or to taste
1 generous teaspoon freshly ground black pepper
1/2 cup freshly squeezed lemon juice
1 tablespoon white distilled vinegar
1/4 olive oil
about 1 tablespoon kosher salt to season chicken

20 comments:

Miles said...

This looks great!

Sadly, I don't have access to a charcoal or gas grill in my tiny SF apartment.

Is there a prescribed temperature and time for doing this in the oven or broiler?

Thanks!

Saidah L. Binns said...

Love it! The chicken looks beautiful. I can't wait to try the spicy yogurt. Thank youCJ.

Bryan Wong said...

This looks absolutely amazing. Could you use a oven instead if it's still a little cold to start grilling?

Michelle Lynn said...

Hi Chef John,

What are the ingredients for the spicy yogurt?

I absolutely love this recipe btw.

Thanks!

Josh said...

I'm going to make this as a side dish to my beer, lol. Seriously though, it looks delicious! Nice job.

Liam Thurston said...
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Liam Thurston said...

Looks absolutely delicious! Do you think you could try making a yummy vegan recipe? :)

Mr.Krispy Kreme said...
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Mr.Krispy Kreme said...

Aw, no spicy yogurt recipe?

John Kennedy said...

where is the yogurt sauce recipe?

John Kennedy said...

where is the yogurt sauce recipe?

Azi said...

I assume it's 1/4 cup olive oil?

Dale Percy said...

Hi Chef!
Interesting recipe, will definitely give it a try (I love using bags to marinade, but that's just me), however I would like to make a: "Food Wish". Could you do a recipe of how to de-bone and stuff chicken thighs? There are plenty of others on YouTube, but I'd love to see your take on it sometime.
Cheers!

Littlebox cat said...

I don't have a grill and I live in a major city. Is there a way to make this on your stove or in an oven and not on the grill?

Sjoerd van der Kamp said...

I saw this recipe last night and it looked so good so I just had to have it. So...i just made it and it was very good! I made it in the oven because the weateher is too bad for the BBQ. About an hour on 190C, then 15 minutes on 220C to crustify even more. The meat fell off the bone, just by drooling at it and the skin was nice and crisp.
I though the vinegar was a bit too much acidity but that's just me.

Thanks Chef! looking forward to the next great idea

Chef John said...

Dear people asking how to make the yogurt sauce... Unfortunately, you're actually going to have to read the blog post this time! ;)

arwiv said...

lol....people really dont listen too well sometimes.

Ben said...

I'd like to humbly suggest simultaneously upping the authenticity and flavor of the marinade by adding sumac and replacing the white vinegar with red wine vinegar.

Maharlika Bui said...

Hi Chef John! Thanks so much for the recipe - looks delicious! Was wondering what you'd recommend if someone were to bake it in the oven, or maybe pan sear it? (cook time and temp) - unfortunately no grill is available currently. Thank you!

Stacy said...

For me, this is an appropriate St. Patrick’s Day recipe post, because I am Greek and Irish.