Friday, September 3, 2010

Food Friday: Greek Chicken Oregano

Happy Friday everyone! And a special Birthday Shout-Out to my husband Tim, this recipe for Greek Chicken Oregano is dedicated to him! He introduced me to Greek cuisine since he discovered wonderful Greek restaurants in Charleston, SC namely Old Towne Restaurant and Athens when he was a student at The Citadel. In Charlotte, we love the Mad Greek Cafe and Piedmont Family Restaurant. The Greek Chicken is divine but it takes a while to cook and we forget to call in our order before we leave to go to the restaurant. We wanted to make this at home yet find a recipe that didn't take so long to prepare. So a Google-ing we went and we found this recipe for Greek Chicken Oregano. It is OUTSTANDING! Tim puts it on a roasting pan with rack and broils it in the oven, we don't grill it.

Chicken Oregano, serves about 6

1/2 cup olive oil
1/2 cup dry white wine
2 Tbl. dried oregano
one 2.5 - 3 lb chicken, cut into serving pieces
1 tablespoon salt
1 teaspoon pepper
1 tablespoon minced garlic
1 lemon

Combine everything except the lemon into a bowl or plastic bag. Seal chicken and let it marinate for 2 hours in the refrigerator. **IMPORTANT: Before you cook the chicken, let it return to room temperature.

Remove the chicken from the marinade and put it on a hot grill. Barbecue over charcoal or under a broiler for 15 minutes on each side, or until golden brown, basting often with marinade. Just before you remove the chicken, sprinkle it with lemon juice.

We have made this many times, and this time I remembered to take a photo before we chowed down.

Have a wonderful Labor Day! We're celebrating tonight with a shrimp boil at a friend's lake house.