🌍 Mediterranean recipesDinner
Mediterranean Grilled Chicken
By Groceree
Thighs in a lemon, garlic and dried oregano marinade, grilled hard so the edges char while the inside stays juicy. Two hours in the marinade, not overnight.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Total
- 2 h 35 min
Ingredients
boneless, skinless chicken thighs800 g
lemons2
garlic cloves4
dried oregano2 tsp
olive oil60 ml
salt1 tsp
black pepper
chilli flakes (optional)½ tsp
flat-leaf parsley1 handful
Instructions
- 01
Juice one and crush the to a paste with the . Mix the juice, the paste, the , the , freshly ground and the , if using, in a bowl.
- 02
Turn the through it, cover and refrigerate for 2 hours. Two is the sweet spot — much longer and the acid starts to cure the surface into something mealy.
- 03
Heat a griddle pan or barbecue until properly hot. Shake the excess marinade off the so it sears instead of steaming.
- 04
Grill for 6 to 7 minutes on the first side without moving it, until the bars have branded it, then 4 to 5 minutes on the second, until cooked through with no pink at the centre (75°C in the thickest part).
- 05
Halve the other and grill the halves cut side down alongside for the last 3 minutes.
- 06
Rest for 5 minutes while you chop the , then scatter it over and squeeze over the charred .
Notes
- Dried oregano, not fresh. Dried is what stands up to the grill and it is what is actually used around the Mediterranean.
- Thighs, not breasts. They take the high heat without drying out, which is the entire difficulty with grilled chicken.
- Keeps well: it is as good cold in a salad or a wrap the next day.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 42 g
- Carbs
- 4 g
- Fat
- 26 g
Estimated from the ingredients.
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