Grilled lemon chicken • Lemoni kotopoulo sti skatha
You can use your favourite chicken joint for this but I think the thighs are succulent, juicier. Forget my pride, I often cook this just outside my back door using one of those disposable barbecue trays you can buy from the supermarket, makes things much easier, less hassle, not dependent on the weather. I am writing when in England of course…drenched on a rainy Bank Holiday Monday…
No doubt many a macho Greek man will be puffing out his chest, saying this will not taste as good as being cooked over proper coals they spend hours strutting over, more often than not under the blistering Mediterranean sun, avoiding other chores. They may be right…..
Juice of 3 lemons
½ glass (100ml) of olive oil
1.5kg of chicken thigh fillets, in
2 tsp of wild oregano
salt and white pepper
2 lemons cut into wedges for serving
First make a marinade to brush over the chicken. Beat together the lemon juice and olive oil, it will become thick and creamy. Add salt and pepper to taste.
Thread the chicken onto 6 skewers. If using wooden ones, soak in water for at least ½ hour before so they do not burn too much over the coals nor stick to the chicken, or use metal skewers, lightly oiled.
Have the lemon dressing, oregano and seasoning ready to hand.
Cook the chicken over the glowing coals or under the grill for about 10-15 minutes, turning or until the juices run clear, basting regularly with the lemon marinade.
Serve with lemon wedges, plain cooked rice or in pitta bread with a village salad and also yummy with a dollop of taziki.
If you are using wooden skewers why not soak them in some white wine, this gives another layer to the flavour. Or alternate the chicken with bay leaves, or use a rosemary branch as the skewer, threading the chicken on.