Grilled Greek Chicken Legs
This is really a basic recipe for grilling chicken legs, by that I mean pieces where the thigh and leg are in one piece. You could cook these in your oven if the weather turns less than ideal, a sudden cold snap or rain shower.
I used a simple marinade; the juice of a lemon, a couple of tablespoons of freshly chopped oregano (or a tablespoon of dried…actually I used both), a good slug of olive oil, and a little kosher salt. Rub this all over the legs and let them sit at room temperature for an hour or refrigerate, covered, longer (even overnight).
Heat a gas grill or your oven to 400 degrees F. Make sure the grill is clean and well oiled. Start the legs skin side down and turn at 20 minutes. We cooked them with grill covered for about 40 minutes. In the oven you can leave them skin side up for the entire time, it will still probably be 40 minutes.
I served them with grilled cauliflower (yes, you can cook cauliflower on the grill) with a Sicilian inspired puttanesca relish. That recipe will be posted.
Greek Chicken Legs
I bet the wonderful folks over at Angie’s Fiesta Friday virtual blogging party would enjoy this. I am headed over to Fiesta Friday #334 where you will find a collection of recipes, craft and decorating ideas. Come on over and join us. This week’s co-host is Mollie @ Frugal Hausfrau
That sounds wonderful. I think Greek marinades are my favorite. So much flavor! The legs look beautiful, and I’m looking forward to the puttanesca recipe!
Hello there, I hope to post that one today or tomorrow. I’ve been playing around with it.
The grilled chicken looks so tasty and the color on the skin, you have me hungry now 🙂
Them are some fine looking grilled kycklingklubba (chicken clubs) as we call them here. One of our top go to grill proteins and your marinate if perfect in my book. Nice job on the grilled cauliflower as well…
Thanks Ron, stay well…the world is crazy right now.
That looks like really wonderful chicken. I don’t often see homecooked chicken skin that I don’t want to pull off and discard, but yours I want to gobble right up! And I love the idea of a Greek marinade. I love Greek food, but I don’t have it often enough.
Thank you Jeff. The skin is my favorite part, it has to be crisp.
It looks good, Liz. I use similar marinade for my grilled chicken. Simple but so flavorful.
Thank you Angie. Sometimes I forget about the simple in search of the new and fantastical.
This sounds delish!! I know it’s a simple dish but your post reminded me of just how good it is! I think the idea to use both the fresh and dried oregano is brilliant!!
Mollie
Thanks Mollie, have a wonderful 4th (or as wonderful as it can be these days).