Mold Detox Friendly Grilled Greek Chicken
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Learn more →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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp paprika
Ingredient noteDried paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid paprika, please tap it and change its rating to Red.
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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