Cookbook:Greek-Style Grilled Chicken

Cookbook | Ingredients | Recipes

IngredientsEdit

• 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 and freshly ground black pepper
• 1 tbsp garlic powder
• Extra-virgin olive oil

ProcedureEdit

1. Brush chicken pieces with olive oil. Set aside.
2. Combine 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 degrees F, and the thigh is 170 degrees F.
5. Remove to a plate and cover with foil. Let rest 10 minutes before serving warm.