Grilled Greek Chicken
Chef John's grilled Greek chicken. The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Ingredients
Marinade
3 clove garlic, minced
1 tbsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp ground black pepper
1/4 cup lemon juice
2 tbsp olive oil
Other
2 chicken leg quarters
1 lemon, cut into wedges
Preparation
1. Mix ingredients for marinade in bowl.
2. Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. Season both sides of chicken generously with kosher salt. Transfer chicken and marinade to zip-top bag. Refrigerate and allow to marinate for 4-12 hours.
3. Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until done.
5. Serve with lemon wedges.