**Grilled Greek Lemon Oregano Chicken Wings: A Mediterranean Delight**
Take a culinary journey to the vibrant flavors of the Mediterranean with our grilled Greek lemon oregano chicken wings. These succulent wings are marinated in a tantalizing blend of fresh lemon juice, aromatic oregano, garlic, and olive oil, infusing them with a zesty and herbaceous flavor. Grilled to perfection, the wings emerge with a crispy exterior and a juicy, tender interior, offering a delightful contrast in texture. Accompanied by two delectable sauces – a creamy, tangy tzatziki sauce and a spicy, smoky chipotle sauce – these wings promise an explosion of flavors that will transport your taste buds to the sunny shores of Greece.
GREEK-STYLE GRILLED CHICKEN WITH OREGANO, GARLIC, LEMON, AND OLIVE OIL RECIPE
A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.
Provided by J. Kenji López-Alt
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
- Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, split remaining lemon in half and place on hotter side of grill, cut side down. Grill until well browned, about 5 minutes. Carve chicken, drizzle with remaining vinaigrette, and serve immediately with grilled lemon halves.
Nutrition Facts : Calories 557 kcal, Carbohydrate 6 g, Cholesterol 273 mg, Fiber 1 g, Protein 51 g, SaturatedFat 10 g, Sodium 897 mg, Sugar 1 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED GREEK LEMON CHICKEN
I adapted this recipe from Jeff Smith, Frugal Gourmet. It is easy to prepare and relatively simple to cook. Just be careful for flare ups on the grill.
Provided by Mama Cee Jay
Categories Whole Chicken
Time 1h10m
Yield 1 large chicken, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine olive oil, lemon juice, and oregano; pour over halved chicken in a large glass baking dish. Sprinkle chicken on both sides with sea salt and black pepper. Place in refrigerator and marinate for 2 or so hours. Turn chicken at least once during marinating process.
- Preheat gas grill on medium high for five minutes. Place chicken skin side down on middle of grill and turn off inner burners so that heat is indirect. Turn chicken when skin is nicely browned and continue to cook for 1-2 hours or until meat thermometer registers 170 deg F. Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.
Nutrition Facts : Calories 690.5, Fat 56.8, SaturatedFat 13.6, Cholesterol 178.2, Sodium 1329.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 41.9
GREEK CHICKEN WINGS
Your guests will be delighted to munch on these herbed chicken wings from Lorraine Caland of Thunder Bay Ontario. Just be sure to make plenty of cucumber dipping sauce-it goes quickly!
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 3 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight., In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving., Drain and discard marinade. Place wings on a rack in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.
Nutrition Facts : Calories 276 calories, Fat 19g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 159mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.
GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO
Categories Chicken Citrus Garlic Poultry Low/No Sugar Summer Grill/Barbecue Gourmet
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
- Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
- When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
- Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
- Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
- Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
- Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
- Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
- To cook chicken using a gas grill:
- Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
- Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
- Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
GRILLED CHICKEN WITH LEMON AND OREGANO
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 8
Steps:
- Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
- Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
- Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.
Nutrition Facts : Calories 518 g, Fat 37 g, Protein 42 g
Tips:
- When selecting wings, choose ones that are plump and have a good amount of meat on them.
- For the marinade, use fresh ingredients whenever possible. This will give the wings the best flavor.
- Allow the wings to marinate for at least 30 minutes, or up to overnight. This will help the flavors to penetrate the chicken.
- When grilling the wings, cook them over medium-high heat. This will help to prevent them from drying out.
- Baste the wings with the marinade several times during grilling. This will help to keep them moist and flavorful.
- Serve the wings with your favorite dipping sauce, such as tzatziki sauce or ranch dressing.
Conclusion:
Grilled Greek Lemon Oregano Chicken Wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or casual gatherings. The wings are marinated in a flavorful mixture of lemon, oregano, garlic, and olive oil, then grilled to perfection. Serve them with your favorite dipping sauce and enjoy!
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