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
This couldn’t be easier, faster or more delicious. Juicy mustardy flavored dark meat chicken with a crisp skin. Of course you could also do this with breasts as well if that is what you have. The secret is a simple paste you put both under the skin and over it. You can either cook this in the oven or on the BBQ.
In a small bowl combine:
- 6 green onions – finely chopped
- 1/4 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 large clove garlic – pressed
- 2 tablespoons of olive oil
- 6 large chicken thighs – bone in/skin on and trimmed of excess fat
- olive oil for oiling the BBQ grate if cooking that way
I am going to take a bunch of these over to Angie’s place to celebrate Fiesta Friday #327
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Greek chicken ready to bake
This low calorie, vegetable heavy, colorful casserole is just what is needed during the grey days of winter. It’s a riot of colors and flavors, quick and simple to make and perfect for company. All you need is some crusty bread and a green salad, your dinner is complete. You can even assemble the dish ahead of time and bake it in the oven at the last minute.
Customize it to your tastes. The first time I made it I left out the onions and black olives, it was delicious. If you want dairy free, don’t add the crumbled feta at the end. It’s still absolutely delicious and even better for lunch the next day.
Greek chicken – this time without the artichokes. onion or olives
- 2 pounds of boneless chicken thighs or breasts, cut into 1 inch chunks
- 1 each red, orange and yellow peppers cut into 1 inch cubes
- 1 pint of multicolored cherry tomatoes, leave whole
- 3-4 small zucchini, cut into 1 inch chunks
- 1 red onion, cut into 8 sections
- zest of 1 large or 2 small lemons, save juice for the end
- 1 large sprig of fresh oregano (leaves chopped) or 1 – 2 teaspoon dried
- 1 large sprig of fresh rosemary (leaves chopped) or 1 teaspoon dried
- 1 large or 2 small cloves of garlic, minced
- 2-3 tablespoons of extra virgin olive oil
- About 1 teaspoon of salt (salts have a differing amount of ‘saltiness’)
- Freshly ground pepper
- 1 small package of frozen artichoke hearts or canned artichoke hearts, defrosted if necessary (optional)
- 1/2 cup of pitted kalamata olives (optional)
- Juice of 1 large lemon or 2 small – split in half
- 1/2 cup of crumbled feta (optional)
- Fresh parsley, chopped to garnish (optional)
- Preheat your oven to 425 degrees F.
- Combine all the ingredients (except the feta and half the lemon juice) above in a large bowl and mix well.
- Pour into a large casserole dish and bake (uncovered) for about 40 minutes or until the chicken is done. Breasts might be done in 30 minutes.
- Crumble the feta on top and give the dish a good squeeze of the lemon
You can assemble this a few hours ahead, cover and store in the fridge.
I have also made this with bone in chicken thighs (skin on or off). Ingredients are the same. Put the chicken thighs, skin side up, in a large shallow casserole. Sprinkle them with salt. Combine the rest of the ingredients in a large bowl, mix them with the herbs and lemon zest, pour around the thighs. Bake for about 40 minutes.
Greek Chicken with Whole Thighs
I think the folks at Fiesta Friday #313 will enjoy this. Fiesta Friday is hosted by Angie, it’s a virtual collection of blog posts about cooking, gardening, and crafts. Click on the link to read all the amazing things that are going on in the world of blogging.
This quick and delicious oriental chicken recipe came from the cookbook Phoenix Claws and Jade Trees, a great resource for Chinese cooking. There they call it Three Cup Chicken. It is perfect for the Chinese New Year celebration. The “standard” public holiday in Mainland China is the 7 days from the Chinese New Year’ Eve to day 6 of the lunar calendar new year. This year that took place January 27 to February 2.
The traditional holiday period may be as long as 23 days, starting 3 weeks before Chinese New Year’s Eve; and ending at the Lantern Festival (February 11th this year).
This is the year of the Fire Rooster. There are 12 animal signs in the Chinese zodiac, the rooster is the 10th sign. Additionally each year is also associated with one of the 5 elements, Gold (Metal), Wood, Water, Fire, or Earth. Both the zodiac sign and the element shape the astrology of the year. Element-sign combinations recur every 60 years. In general people born in a year of the Rooster are very observant. They are also hardworking, resourceful, courageous, confident, and talented. If you are interested you can read more about them at this link.
Ingredients for 2-3 servings
- 1 1/2 to 2 lbs. of bone in, skin on chicken thighs. Chop them crosswise into 2 pieces (the butcher did it for me).
- 2 tablespoons vegetable oil
- 6 thin slices of peeled fresh ginger root
- 1/4 cup rice wine or sake, plus 2 tablespoons
- 2 tablespoons of soy sauce, divided
- 1/4 cup of toasted sesame oil
- leaves from a bunch of Thai basil (I substituted fresh cilantro) and sliced scallion
- Put the chicken in a saucepan and cover with cool water. Bring it slowly to a simmer, skim off any scum that rises to the top, turn down the heat to low and cook for 10 minutes.
- Drain the chicken in a strainer over a bowl, save the cooking water for stock or to cook your rice.
- Heat a heavy saucepan or wok over high heat. Add the 2 tablespoons of oil, add the ginger and fry until fragrant, about 30 seconds.
- Add the drained chicken and fry for another minute, add the 2 tablespoons of rice wine and 1 tablespoon of soy sauce. Continue to fry on high heat until the chicken is browned, another 2 minutes or so.
- If you are using a heavy bottomed skillet, you can leave the chicken in it. If using a wok, transfer the chicken to a Dutch oven or casserole. Add the remaining 1/4 cup of rice wine, 1 tablespoon of soy sauce, and the sesame oil. Cover and cook on low heat until the chicken is tender and the sauce is thickened, another 30 minutes or so.
Chinese Clay Pot
- Stir in the chopped basil or cilantro and scallion before serving.
Quick Chinese Chicken
Serve with steamed rice, or baked sweet potatoes, and a green vegetable.
I am adding this post to the virtual blogging party at Fiesta Friday #158 hosted by Angie. The co-hosts this week are Ai @ Ai Made It For You and Petra @ Food Eat Love.
In my opinion both chicken breasts and pork tenderloin need some help. In our search for “low fat” we have bred the flavor out of them both. Chewy, tasteless, bland, dry…all those apply. So when I was served the most delicious marinated pork tenderloin at a friend’s house, I had to try it. I am not going to post the recipe for the pork tenderloin, you can search on-line to one from Chris Kimball at Cook’s. It involves halving the tenderloin crosswise, then pounding it to a thickness of approximately 3/4 of an inch. At that point you can score the meat and marinate if for 45 minutes (I think the more the better). However, don’t leave it too long or you will end up with ceviche pork because of the lime juice.
I thought, if this is so good with pork tenderloin, what will it do for chicken breasts? Oh yum! I modified the recipe only slightly to give it a little more heat. Use boneless chicken breasts with the skin if you can get them or bone out the breasts yourself. It takes a little practice but is easy with a small knife. Start by cutting at the center cartilage and slide a sharp knife between the breast bones and the meat until the breast is free of the rib and other bones. I keep the bones in a plastic bag in the freezer until I have enough to make stock or chicken soup.
Pound the breasts the same as the pork but to a thickness of 1/2 inch. That will both tenderize the meat and also hasten the cooking time.
boned chicken breasts with skin
Chili Lime Marinade
- 4 half chicken breasts, boneless but with the skin
- 2 limes, zested and squeezed
- 4 garlic cloves, minced
- 4 teaspoons honey
- 2 teaspoons fish sauce
- 1/2 teaspoon red chili flakes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper, freshly ground
- 1/2 cup of vegetable oil (I used a mixture of canola and coconut)
For the sauce (optional)
- 4 teaspoons of mayonnaise
chopped fresh parsley and cilantro
- Bone the chicken breasts in not done already. Leave the skin on but trim any extra fat. Use a meat pounder to flatten them (I put the breasts into a gallon plastic bag for this chore) to about 1/2 inch.
- In a large bowl whisk together the lime zest, juice, garlic, honey, fish sauce, chili flakes, salt, and pepper. While whisking, slowly drizzle the vegetable oil into the mixture until it slightly thickens and becomes smooth.
- Measure out 1/2 cup of the marinade into a small, microwaveable bowl (if you intend to make a sauce), whisk in the 4 teaspoons of mayonnaise and set aside for later.
- Add the chicken breasts to the bowl with the marinade and turn to coat. You can then transfer everything to a ziplock gallon bag, press to remove as much air as possible, and refrigerate for an hour.
- Preheat your oven to 425 degrees F.
- Preheat a large, heavy bottomed skillet on the stove on medium high heat (or heat your charcoal grill). Once hot, brush with oil and place the chicken skin side down in the pan. Cook on the one side until browned and the breast releases easily. You will see the edges start to turn opaque, it will take about 5-10 minutes.
- Transfer the skillet to the oven and cook another 10 minutes or until done to about 160 degrees F on the middle. They will cook quickly and continue to cook after you take the pan from the oven.
- Let the chicken rest on a cutting board for 5 minutes before slicing across the grain.
- If using the sauce, microwave it for 30 seconds until warm and stir in the chopped herbs. Pass the sauce with the chicken.
Boneless chicken breast with chili lime marinade
Chicken with Chili Lime Marinade