Friday, June 10, 2011
I wanted something a little different for dinner, and had a craving for Greek food. It's hard to find good Greek in our neck of the woods, and after staring sadly at pictures of food from my favorite Greek restaurants, I decided I would make my own.
As I always remind you, if the recipe calls for a teaspoon of dried herbs and you have fresh, up the amount to a tablespoon. It goes the opposite way, too.
Fresh rosemary makes me happy. If I could use one fresh herb for the rest of my life, it would be rosemary.
I added ingredients all out of order. I must have been in a hurry.
Grill the chicken for 12-15 minutes per side, or until completely cooked. Let the cooked chicken rest for a few minutes before serving. Serve with rice pilaf or grilled potatoes.
Recipe: Greek Chicken
1/4 c. olive oil
1 tbsp. dijon mustard
5 cloves garlic
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. dried oregano
zest of half a lemon
juice of 1 lemon
2 lbs. bone-in chicken parts
Combine all ingredients in a large Ziploc bag. Let marinate 6-8 hours.
Preheat grill to high/medium-high. Let chicken come to room temperature while grill preheats.
Cook chicken 25-30 minutes (12-15 minutes a side) until cooked through.