Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
- 4 Chicken thighs
- 150 ml Extra virgin olive oil
- 2 Lemon juice
- 1 tablespoon Oregano
- 1 clove Garlic
- to taste Pepper
- To begin preparing the grilled chicken, prepare the salmoriglio that will be used for the marinade by peeling and chopping the garlic. Squeeze the lemons and strain the juice through a fine-mesh strainer. In a small bowl, beat the oil vigorously with a whisk or fork. Continue beating while gradually adding the lemon juice. Finally, stir in the oregano, salt, pepper, and garlic.
- Place the chicken pieces in a container and top with the salmoriglio. Turn the chicken over to evenly distribute the salmoriglio. Cover the container and place it in the refrigerator for at least 3 hours to marinate the chicken.
- After the required time has passed, remove the chicken pieces from the container and set aside the marinade. Wrap each chicken leg in aluminum foil and tightly seal the four packets.
Amount Per Serving Calories 587Total Fat 52gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 41gCholesterol 166mgSodium 228mgCarbohydrates 2gFiber 1gSugar 0gProtein 31g