Greek-Style Grilled Chicken
Photo: Tsui, CC BY-SA 3.0
Greek-style grilled chicken gets its character from a dry rub of four dried herbs rather than a wet marinade. Oregano, thyme, mint and rosemary go on with garlic powder over a coat of olive oil, and an hour in the refrigerator is enough for them to cling to the skin. Over charcoal, the herbs toast lightly and the fat drips and smokes. Turning often keeps the skin from scorching.
Instructions
Brush the chicken pieces all over with olive oil and set them aside.
Mix the oregano, thyme, mint, rosemary, garlic powder, salt and pepper in a small bowl. Rub the mixture into the oiled chicken, then refrigerate it for at least 1 hour.
Fill a large chimney starter with about 28 charcoal briquets and light them. When they are ready, spread them evenly across the bottom of the grill and put the grate back on.
Place the chicken on the grate and cook it, turning the pieces often. It is done when a thermometer reads 165°F in the breast and 170°F in the thigh.
Move the chicken to a plate and cover it loosely with foil. Let it rest for 10 minutes, then serve it warm.
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