Greek Chicken

This is always a hit.  The heavy seasoning just makes it taste so much different from normal fare.  I make it differently each time, last night on the grill b/c it was too hot to turn on the oven.  The original recipe is compliments of The Washington Post.


  • Four chicken leg quarters, cut into leg and thigh
  • 1 head of garlic, peeled and finely minced
  • juice of 1 lemon
  • 2 tablespoons of fresh oregano, finely chopped
  • 1 teaspoon salt (or more to taste)
  • 1 teaspoon of pepper
  • 2 tablespoons olive oil


  1. Light outdoor grill and moderate temperature.
  2. Wash and pat dry the chicken.  Place all ingredients in a ziploc bag.  Seal and shake to distribute seasonings.
  3. Place chicken on grill for about 20 minutes per side, cooking until done (can use a thermometer to determine doneness)
  4. Serve with mashed potatoes and lemony spinach


  • Cook in the oven instead of on the grill
  • Marinate the chicken overnight before cooking.  This definitely intensifies the flavors.
  • Use boneless skinless chicken thighs instead of leg quarters
  • Use dried oregano instead of fresh.  Do not substitute garlic powder or canned garlic for the fresh.
  • Serve with a topping of chopped tomatoes and olives.

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