Friday, June 17, 2011

Garlic and Fresh Oregano Grilled Chicken

The husband, boys, and I were all out front recently while the husband and I worked on cleaning up the garage and the boys rode bikes. My friend and neighbor Claudine happened to stop by on her way to work to give me some fresh oregano she had just picked from her garden. Don't you just love neighbors like that?! I heart fresh oregano and was overwhelmed with choices of what I could do with it. Something Greek? Italian? I didn't know. I thought some kind of really fresh, light marinade for chicken would be good, so I did some Googling. I found a couple recipes that sounded tasty and ended up making a modified version of one from

Garlic and Fresh Oregano Grilled Chicken
Source: Adapted from

1/4 cup olive oil
6 cloves coarsely chopped garlic
1/2 cup coarsely chopped fresh oregano leaves
1 tablespoon Balsamic vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoon ancho powder

Combine all ingredients in a mixing bowl. Mix until thoroughly combined. Marinate chicken for 6 hours or more. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens quartered.


The original recipe called for half a cup of garlic. That seemed like waaaaaay too much to me. Plus I didn't have that much garlic. I love me some garlic, but half a cup? Really?! I basically used what I had and called it good. I also went light on the ancho chile powder since Boy #1 isn't a fan of spicy. I used chicken legs as my chicken part of choice and grilled them for close to 30 minutes. I had quite a bit of marinade left over, so I thawed a chicken breast and left it marinating overnight and then grilled it in the morning for the husband to take in his lunch. I warned him he shouldn't get used to freshly grilled meat every morning.

This marinade was good, but it wasn't amazing I didn't think. For chicken breasts I think I like my Saito Chicken better, and we really loved the Marinated Grilled Chicken Legs that we had recently. If you have the ingredients on hand, this is worth making, but I think if Claudine ever graces me with more fresh oregano I'll find something different to make with it.

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