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Greek or Lebanese lemon/oregano chicken

mollyshark
mollyshark Posts: 1,519
edited November -0001 in EggHead Forum
Findng a bunch of recipes for skinless chicken breasts with the lemon/oregano marinade, but nothing with skin on. My favorite Lebanese restaurant around here does a lemon/oregano with thighs and breasts, skin on. Just found it odd that all the recipes call for skinless. I know that's a pretty petty difference, but wonder if something stronger require with the skin. Any ideas on all this? Want to grill some tonight for a change of pace.[p]mShark
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Comments

  • BobS
    BobS Posts: 2,485
    mollyshark,
    I cannot answer your question, but I have a recipe that I have been meaning to try that does not call for skinless chicken. This is from Greek Cuisine, by Vefa Alexiadou.[p]This leaves a lot to the judgment of the cook regarding quantities, but looks good.[p]Charcoal Grilled Chicken (Kotopoulo sta Karvouna)[p]1 Chicken quartered
    Lemon Dressing (see below)
    oregano, thyme, coriander, salt and pepper (no measurement given)
    1/2 cup white wine
    1 clove garlic, chopped finely[p]Combine the oil lemon dressing, herbs, wine and garlic in a mixing bowl. Marinate the chicken for 24 hours in the refrigerator, turning occasionally to keep them well moistened. [p]Remove the chicken pieces and grill over charcoal, for 8-10 minutes on each side, basting with the marinade two or three times. Serve immediately.[p]Lemon Dressing
    2 parts olive oil
    1 part lemon juice
    salt and pepper to taste
    parsley (optional) [p]Shake all ingredients in a jar until blended. Use on boiled greens, salads, grilled fish, seafood or chicken.
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  • Unknown
    Unknown
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    <p />mollyshark,
    Chris's new "Shakin The Tree" rub would be good for this...[p]Made some chicken this weekend with it using the dime bags he send with my order
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  • AZRP
    AZRP Posts: 10,116
    jiarby,
    Dang Glenn, those look good! What temp do you do those at and direct or indirect? -RP
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  • Unknown
    Unknown
    AZRP,
    These were direct in one of my ceramic kookers with coconut charcoal & apple wood. Temp was about 275°-300° or so and took about an hour. It was a whole bird about 6.5lbs that I separated into halves. It was pretty tasty! Just a simple cook...cut into halves, sprinkle with rub, cook & eat.
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