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Serve this Greek
grilled chicken with a simple salad of tomatoes, cucumber, Greek olives and feta
cheese. Have a loaf of crusty French-style bread nearby to make it a feast. |
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Easy Greek Grilled Chicken
1 T. fresh dill or 1 t. dried, optional
1 or 2 large cloves garlic
1 t. salt
juice of 1 lemon
6 chicken thighs, boneless and skinless if possible (or enough for 4 oz. meat
per serving)
Heat the grill.
Put the dill in a bowl. Peel the garlic cloves. Grate the peeled garlic on a
small grater, or chop it fine, or mash it well with the salt. Place it in the
bowl with the salt and lemon juice.
Pick over the chicken thighs, peeling off excess fat clumps. Much of the fat
drips off during cooking. The thighs may split into two or three pieces. That's
not a problem for cooking.
Place each chicken piece in the bowl with the marinade and turn it over and over
to coat it completely with juice.
When the coals are hot, place the marinated chicken thighs over them and brown
on one side, about 10 minutes. Turn them over and brown on the other side.
If the fire is extremely hot and the chicken seems to be burning, move it to a
cooler part of the grill - the outside edges for instance - and put the top on.
Or, if you have a gas grill, turn the heat down.
Makes 4 servings.
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