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This Greek chicken recipe is great for a light summer meal. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Ingredients
- ½ cup olive oil
- 2 lemons, juiced
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 (4 pound) chicken, cut into pieces
Directions
Step 1
Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator, 8 hours to overnight.
Step 2
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 3
Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Editor’s Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 412 | |
| % Daily Value * | |
| Total Fat31g | 39% |
| Saturated Fat7g | 34% |
| Cholesterol97mg | 32% |
| Sodium95mg | 4% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 5% |
| Protein31g | |
| Vitamin C22mg | 110% |
| Calcium38mg | 3% |
| Iron2mg | 11% |
| Potassium319mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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