This delicious grilled chicken recipe is easy to make, but takes some planning ahead for marinating time. It goes great with a Greek Salad and some fried potatoes or garlic bread.
With a sharp knife, put three slices into each chicken piece, down to the bone; 2 on the thigh and one on the leg to help the marinade penetrate.
Salt each side of the chicken quarters with kosher salt.
Put the marinade in a zip lock bag and add the chicken pieces.
Marinade for 4-6 hours, overnight can be too long.
Remove the chicken from the marinade and sprinkle with a little more kosher salt.
Put the remaining marinade into a small sauce pan and bring to a boil. Brush this on the chicken every time you flip them.
Grill over medium heat until the interior is 160 degrees and the skin is golden brown – this took me about 30 minutes. Flip the chicken every 5 minutes or so and baste with the cooked marinade.
Serve with lemon wedges or make a spicy Greek yogurt dip out of Plain Greek yogurt, Lemon juice to taste, Oregano to taste, and Hot sauce to taste.
Goes well with a Greek salad, fried potatoes and/or garlic bread.
