Saturday, November 6, 2010

Greek Chicken

Another super easy recipe very similar to the Tandoori Chicken recipe I just posted, except different spices.

1 cut-up chicken, 8 thighs, or whatever you want that is roughly equivalent.
1/3 Cup of olive oil
1/3 Cup of lemon juice
2 T. of Greek spice blend (I get mine from Penzey's)
If you want to improvise your own blend use: coarse salt, garlic, lemon, black pepper, oregano, marjoram 

Marinate for 6-8 or more.

Cook at 350' for about 30 minutes then finish at a hot 500' to crisp up the skin.

Tandoori Chicken

Tandoori Chicken
 Not true Tandoori, because I don't have a 900' clay oven, but it tastes close enough to make me happy. I use lots of lemon juice to make up for the missing tang of yogurt.


A chicken's worth of parts. I cut up a whole chicken, but you could use 8-12 thighs
1/3 Cup of olive oil (needs to be an oil that won't solidify in the fridge)
1/3 Cup of lemon juice
2.5 T. of Tandoori spices (I got mine at Penzeys)
1 tsp of salt

Mix the marinade ingredients and marinade the chicken for 8 hours or longer.  Arrange chicken on a foil covered baking sheet (for easy cleanup) and bake at 375' for 30 minutes. Blast the heat up to 500' and cook until the skin is very brown and crisp looking.

Tandoori is usually skinless, but I love skin too much to remove it.