Greek-Style Grilled Chicken
Source and licence
"Greek-Style Grilled Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Greek-Style_Grilled_Chicken, revision 4531813), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Greek-Style_Grilled_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4531813
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Greece. Associated with Greece by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 ea. (3–4 pounds) whole broiler/fryer chicken, cut into serving pieces
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried mint flakes
- 2 tsp dried rosemary
- Salt
- Freshly-ground black pepper
- 1 tbsp garlic powder
- Extra-virgin olive oil
Method
- Brush chicken pieces with olive oil. Set aside.
- Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.
- Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.
- Add chicken and cook, turning often, until internal temperature of the breast is 165°F and the thigh is 170°F.
- Remove to a plate and cover with foil. Let rest 10 minutes before serving warm.