Grilled Oregano Chicken Kotopoulo Riganato Tes Skaras
Infuse your backyard barbecue with bold Mediterranean flavors by whipping up Grilled Oregano Chicken Kotopoulo Riganato Tes Skaras, a traditional Greek dish that's as aromatic as it is delicious. Featuring succulent bone-in, skin-on chicken thighs marinated in a zesty blend of fresh lemon juice, garlic, extra virgin olive oil, and earthy dried oregano, this recipe guarantees juicy, perfectly charred chicken every time. A hint of paprika adds subtle smokiness, while optional basting with marinade or stock keeps each bite irresistibly tender. The preparation is simple yet impactful, with a short marinade time unlocking incredible depth of flavor. Pair this grilled masterpiece with roasted potatoes, a crisp salad, or pita bread with tzatziki to transport your taste buds straight to the Aegean coast. Perfect for summer gatherings, this recipe is a must-try for fans of Greek cuisine.
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 60 ml Fresh lemon juice
- 60 ml Extra virgin olive oil
- 4 pieces Garlic cloves
- 2 tablespoons Dried oregano
- 2 sprigs Fresh oregano (optional, for garnish)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika (optional, for extra flavor)
- 60 ml Water or chicken stock (optional, for basting)
Directions
Step 1
In a large glass or ceramic bowl, combine the lemon juice, olive oil, minced garlic (use a garlic press or finely chop), dried oregano, salt, black pepper, and paprika (if using). Whisk well to create the marinade.
Step 2
Pat the chicken thighs dry with paper towels. Place them into the marinade and toss to coat evenly. Cover the bowl with plastic wrap or transfer the chicken and marinade into a resealable bag. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
Step 3
Preheat your grill to medium heat (about 375-400°F or 190-200°C). If using charcoal, ensure the coals are evenly heated and have a white-hot appearance.
Step 4
Remove the chicken from the refrigerator and allow it to come to room temperature for about 15 minutes while your grill is heating.
Step 5
Lightly oil the grill grates to prevent sticking. Place the chicken thighs skin-side down on the grill. Cook for 8-10 minutes per side, depending on the thickness of the thighs. Flip only once during the cooking process.
Step 6
Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) at the thickest part. If needed, move the chicken to indirect heat to finish cooking without burning the skin.
Step 7
During grilling, you can baste the chicken lightly with the leftover marinade or a mixture of water and olive oil for extra moisture and flavor. Be sure to stop basting at least 5 minutes before removing the chicken from the grill to avoid contamination from raw marinade.
Step 8
Once the chicken is cooked through, transfer it to a serving platter and let it rest for 5 minutes before serving. Sprinkle with fresh oregano sprigs for garnish, if desired.
Step 9
Serve the grilled oregano chicken with a side of roasted potatoes, a green salad, or warm pita bread and tzatziki sauce for the full Greek experience.
Nutrition Facts
| Serving size | (815.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1791.1 |
| Total Fat 150.1g | 0% |
| Saturated Fat 34.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 486mg | 0% |
| Sodium 5219.0mg | 0% |
| Total Carbohydrate 14.1g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 1.8g | |
| Protein 110.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.9mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1387.7mg | 0% |
Source of Calories