It's a perfect go-to recipe as - is. I recently tripled it, put everything in the blender (used whole cloves of garlic) blended and poured. Using the blender gave a more even coating of spices (especially the chili flakes). Perfect marinade. Use any chicken cut you like, I've used thighs, and breasts both with skin on/off. I frequently precook for dinner parties and this is a favorite. I marinated the breasts overnight, grilled fast and hot and load everything into an electric skillet. Then I boiled the marinade, added chicken stock, then it is just heat and eat for tender, flavorful chicken with a grilled flavor but less work at party time. Today I'll serve this with a greek salad, greek yogurt on the side (as a dip), good bread and wine. Viola'
I love this marinade. I used this on a big pack of chicken breasts. I pounded the breasts and marinated overnight just because I didn't have time to cook them. Grill them the next day. With the leftovers I let them cool and I sliced the chicken on the diagonal for chicken strips. I froze half of it to use later on salads, pita bread (gyros), etc. The only slight difference was I used half oregano and half majoram. I think I must have read that on his website. I had the majoram on hand that I needed to use. My new standard marinade!
Fabulous!! I was only able to marinate our chicken for the minimum of 4 hours but the flavor was very evident. I made NO CHANGES to this recipe. My husband grilled this over a charcoal fire and I served it with a Greek salad--everyone loved it. Saving this one--thanks Chef John once again!
As usual Chef John does it again. This chicken is delicious...I wouldn't change a thing in the marinade. I used boneless skinless chicken breasts and thighs because that's all I had on hand and it still turned out beautifully. I only had 3 1/2 hours to marinate but that was plenty of time for the cuts I used. Something in the marinade gave a wonderful crusted chicken effect - don't know why but it was great. I served it with the chopped salad Chef John suggests in his video. I added a bit of chopped cilantro and sprinkled it with some feta cheese. Made quite a hit. So simple.....I'll be making this often.
Really good but need to make just a few minor changes for next time. I need to use fresh garlic and lemon juice next time. Also way better if it marinated overnight. Lastly it takes a lot longer on the grill than it says so the drumsticks are not bloody.
This marinade is fabulous! I made it for a dinner party and used chicken breasts instead. Let them marinate overnight and the end result was a deliciously tender and oh-so-flavorful entree. Highly recommend!
Made it exactly as written. Easy and delicious!
This was an excellent recipe! I used chicken thighs and drumsticks but only because my family does not like chicken leg quarters. I prepared the marinade in the morning and let the chicken marinate all day. It was a big hit with the whole family!
Really good recipe very Basic and Simple! Can adjust with various herbs to suit your tastes. The chicken quarters are great perfect serving with some Greek salad or cold pasta. Cant wait for Summertime Grilling this is going to be Awesome! Thank You Chef John! Love this version of chicken..... the family enjoys this is so many ways and the leftovers are just as excellent.
Mild flavors but only marinated for 30 minutes. Try again with proper 4 hour wait time.
