Spring / Summer = grilling as much as possible season and I love it so much. This is a recipe we’ve been using for years – by one of our favorites, @kenjilopezalt . It comes together quick and is so freaking delicious. Save this reel so you can access the recipe quickly whenever you need it this summer. Here you go!
INGREDIENTS:
3 lemons
5 garlic cloves, minced
3 tbsp fresh oregano, minced or 1 tbsp dried oregano
1/4 cup EVOO
Kosher salt & black pepper
Skin on bone in chicken thighs & drumsticks
DIRECTIONS:
Grate 1 whole lemon and put zest into a bowl. Cut that lemon in half and squeeze the juice, and juice another whole lemon. Add garlic and oregano. Whisking slowly drizzle in olive oil to form an emulsified vinaigrette. Season to taste with salt and pepper. Season the chicken with salt and pepper, and rub some of the vinaigrette all over the surface of the chicken, and let sit in an airtight container in the fridge. If grilling right away, brush the tops of the chicken and throw on the grill.
Grill chicken skin side up until internal temp reaches 120, then carefully flip chicken over and reduce heat (if using gas grill) to medium low. Cover and cook until skin is crispy and internal temp is done. Transfer chicken to a plate and let rest for a few minutes, and grill the 3rd lemon while resting. Drizzle remaining vinaigrette over the chicken and serve with grilled lemon!
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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