Grilled Chicken with Oregano, Lemon & Black Pepper
This simple, but oh-so-mouthwatering recipe has become a standard in our house. It's easy and most of the prep can be done ahead of time.
The meaty leg quarters taste best if grilled over natural wood coals such as mesquite or hickory, but they can be done successfully in the oven, even in the dead of winter.
Wash the chicken and dry completely. Trim excess fat.
Whisk together the olive oil, lemon juice, oregano and a generous amount of cracked pepper
Place chicken in a large ziploc bag and pour in the marinade. Marinate from 2 hours to overnight.
Prepare the grill or pre-heat the oven to 375 degrees if you are using that method. Remove the chicken from the bag, reserving the marinade and sprinkle with a little sea salt.
Place on the hot grill or on a baking pan in the pre-heated oven. Turn the leg quarters a few times, brushing frequently with the reserved marinade. Cook about 35 minutes on a grill, or 45 minutes to an hour in the oven, depending on size of the leg quarters.
Let cool and serve at room temperature.
I have tried using organic lemon juice out of a bottle with excellent results, but prefer fresh squeezing the lemons. You can add salt when marinating, but I don't for health reasons.
These are the most delicious chicken legs ever, and make great sandwiches with leftovers (if there are any, that is)...yum yum!
You can easily make larger batches just by doubling or tripling the recipe.