Grilled Greek Chicken: Recipe courtesy of Eat This, Not That by David Zinczenco and Matt Goulding

We eat a lot of chicken. I love it.

With the economy being in the crapper and most of us pinching pennies where we can, a decent chicken meal such as this one is a welcome addition to the dinner table and won’t hurt the wallet. Win-win! Here is another inexpensive chicken dish we enjoyed this week.



1 cup Greek yogurt
6 cloves garlic, minced
3 TB. Olive oil, divided
Juice of 2 lemons, divided
2 pounds bone-in, skin on chicken thighs
1 tsp. dried oregano
¾ tsp salt
½ tsp dried black pepper

How do you make this? I’ll tell you.

Combine yogurt, a third of the garlic, the juice of half a lemon and 1 tablespoon of olive oil. Mix thoroughly and place in the refrigerator.

Combine chicken with oregano, salt, pepper and the remaining garlic, lemon juice and olive oil. Cover and marinade in the fridge for at least 30 minutes or up to 4 hours.

Get your grill or a grill pan ready. Remove chicken from marinade and grill over flame until skin is nicely caramelized and meat is cooked through (about 20 to 30 minutes).

Serve with yogurt mixture over chicken or on the side.

I grabbed this recipe from the book Eat This, Not That by David Zinczenko and Matt Goulding. Mini review of the book is at Novel Meals HERE

Good stuff…..we’d certainly have it again.

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