Cookbook:Greek-Style Grilled Chicken

Cookbook | Ingredients | Recipes

Ingredients

• 1 (3-4 pound) broiler/fryer chicken, cut into serving pieces
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp dried mint flakes
• 2 tsp dried rosemary
• Salt
• Freshly ground black pepper
• 1 tbsp garlic powder
• Extra-virgin olive oil

Procedure

1. Brush chicken pieces with olive oil. Set aside.
2. Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.
3. Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.
4. Add chicken and cook, turning often, until internal temperature of the breast is 165˚F, and the thigh is 170˚F.
5. Remove to a plate and cover with foil. Let rest 10 minutes before serving warm.