2lbsboneless skinless chicken thighs(marinade will be enough for 2-3 lbs)
1/2cupvegetable or canola oil
3ripe lemonsjuice only
3tbspwhite wine vinegar
3tbspfresh minced dill weed
2tbspfresh minced parsley
1tspfresh cracked black pepper
Set aide enough time for the chicken to marinade. Marinading chicken will take at least 2 hours or up to 12 hours.
Combine all ingredients in a jar, close the lid tight, and shake it like Ricky Martin just came on the radio.
Place chicken in a large zip-lock bag and pour the marinade all into the bag.
Close the bag, letting all the air out, and lay the bag down either in a large plate or a sheet pan. Place the pan in the refrigerator and let it marinade.
Cooking the chicken on the grill:
Start the coals about 20 minutes before ready to cook the chicken and make sure to pre-heat the grill first.
Brush the grill grate with some oil to grease it and place chicken on the grill. Close the lid and cook for about 5-6 minutes. Open the lid and use metal tongues to flip the chicken. Close the lid and cook for another 5-6 minutes.
Exact time for cooking the chicken will depend on the size of the thighs so use a meat thermometer to take internal temperature. Chicken is cooked when the thermometer reads 165° in the thickest part of the meat.
Leftover Marinade: Discard remaining marinate or cook it. To cook it, bring to simmer and simmer it for 5-7 minutes to use it as sauce. If you want to keep the marinade, make sure to cook it! Do not reuse it!
To Cook Greek Chicken in a pan: Preheat a large cooking pan over medium heat. Use metal tongs to take the chicken out of the marinade and into the pan. Cook chicken thighs over medium to medium-low heat for 6-8 minutes on each side, until internal temperature reaches 165°F.
To Bake Greek Chicken – Place the chicken thighs with some marinade on a greased baking dish and bake at 375°F until the internal temperature reaches 165°F. (Discard remaining marinate. Do not reuse it!)
To Roast Green Chicken – In the oven, chicken can also be roasted on a baking sheet without the marinade. Grease the rimmed baking sheet or line it with aluminum foil fist. Bake at 425°F for about 15 minutes. Check the internal temperature of the chicken to make sure it reached 165°.