Low Iodine Grilled Greek Chicken

Total time1 hr 50 min

Prep time15 min

Cook time35 min

4.7

(27)

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Ingredients

4 servings

For the marinade

3 tbsp garlic-infused olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
½ tsp black pepper
½ tsp paprika

For the chicken

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
1 tbsp olive oil

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the garlic-infused olive oil, lemon juice, lemon zest, dried oregano, dried thyme, kosher salt, black pepper, and paprika until combined.
2
Place the chicken pieces in a large zip-top bag or baking dish. Pour the marinade over the chicken and turn to coat all sides evenly. Seal or cover and refrigerate for at least 1 hour and up to 8 hours.

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