Grilled Greek Chicken � Happy St. Patrick�s Day!

Erin go what? On the surface, this may seem like an inappropriate St. Patrick�s Day recipe post, but I�ve always considered this holiday one of the official signs of spring, and since that means it�s grilling season, then maybe this is appropriate after all? Yes, I went a long way for that.

As I mentioned in the video, the secret to this simple chicken is a very powerful marinade. This is one of those rare recipes where, when in doubt, we add a little more. Above and beyond that, the only way to ruin this would be to singe the skin/marinade with too high, direct heat.

We really want to sort of roast these pieces on the grill. So, don�t build a huge fire, and wait for it to turn ashy, before using semi-indirect heat to slowly cook the meat through. This way we get a tender inside, as well as and a gorgeous, caramelized exterior.

This is so flavorful that you really don�t need a sauce, but some fresh lemon is nice, as is a spicy yogurt. Just squeeze a little lemon into some nice thick, Greek yogurt, spike it with hot sauce, and you have a perfect condiment. And speaking of St. Patrick�s Day, this stuff pairs wonderfully with beer. I really hope you give this grilled Greek chicken recipe a try soon. Enjoy!

For enough marinade for 6 chicken thigh/leg sections:

6 to 8 cloves garlic, totally crushed or very finely minced

2 tablespoons dried oregano and/or marjoram

1 teaspoon red pepper flakes, or to taste

1 generous teaspoon freshly ground black pepper

1/2 cup freshly squeezed lemon juice

1 tablespoon white distilled vinegar

1/4 olive oil

about 1 tablespoon kosher salt to season chicken