Let the chicken marinate in a cooler while en route to the cottage.
Ingredients
- 16 chicken thighs
- 1/2 cup (125 mL) lemon juice
- 1/4 cup (50 mL) olive oil
- 4 tsp (20 mL) chopped fresh oregano or 2 tsp (10 mL) crumbled dried
- 4 tsp (20 mL) fresh whole rosemary leaves or 2 tsp (10 mL) dried
- 1/2 tsp (2 mL) coarsely ground pepper
- 1/2 tsp (2 mL) ground coriander
- 4 large cloves garlic, minced
- 1 tsp (5 mL) salt
- Garnish:
- 2 lemons, cut in wedges
Steps
- In airtight plastic container, combine chicken, lemon juice, oil, oregano, rosemary, pepper, coriander and garlic. Cover and keep chilled, mixing periodically, for up to 12 hours.
- Remove chicken from marinade and place skin side down on grill about 4 inches (10 cm) from heat. Cook for 5 to 6 minutes. Turn chicken over, baste with any remaining marinade and season grilled side with half the salt. Grill second side for 5 to 6 minutes or until juices run clear and skin is crispy and browned. Season with remaining salt. (Adjust grilling racks, if necessary, for even cooking.) Serve with lemon wedges.
