Monday, August 25, 2008
1/4 c. olive oil
1 1/2 cloves garlic, chopped
1 1/2 t. chopped fresh rosemary
1 1/2 t. chopped fresh thyme
1 1/2 t. chopped fresh oregano
1 lemon, juiced
2 lbs. chicken, cut into pieces
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Notes: Although the recipe calls for grilling this chicken, I have both seared it in a pan before baking it and made it in a crockpot before shredding it.
Linked up at: Eat at Home