Zesty Chicken Oregano (Kotopoulo Me Riganates Skaras)
Here’s a delicious Greek-inspired recipe for Zesty Chicken Oregano (Kotopoulo Me Riganates Skaras) — a flavorful, lemony grilled chicken marinated with olive oil, garlic, and lots of oregano. It’s rustic, vibrant, and perfect for warm-weather meals.
Ingredients
- 4 to 6 bone-in, skin-on chicken thighs or drumsticks (or whole spatchcocked chicken)
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 tablespoon dried Greek oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon red wine vinegar (optional for extra tang)
- Fresh oregano sprigs or lemon wedges, for garnish
Instructions
- In a large bowl or zip-top bag, combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and vinegar if using
- Add the chicken and toss to coat evenly in the marinade
- Cover and refrigerate for at least 2 hours, preferably overnight
- Preheat a grill or grill pan to medium-high heat
- Remove chicken from marinade and let excess drip off
- Grill chicken skin-side down first, turning occasionally, for 25 to 30 minutes or until juices run clear and internal temperature reaches 165°F (74°C)
- Let rest for 5 minutes before serving
- Garnish with lemon wedges and fresh oregano if desired
- Serve with roasted potatoes, rice pilaf, or a Greek village salad