Greek Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and remain juicy when roasted.

chicken broth

💰Cheaper: water

Water can be used to reduce sodium content.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes add nutrients and flavor.

Wash and clean 4 lbs of boneless, skinless chicken thighs and place them into a large Ziploc freezer bag.

Double up the Ziploc bag to prevent marinade leaks or use a bowl covered tightly with plastic wrap.

Juice six fresh lemons to get about 1 cup of lemon juice.

Add 1 cup of olive oil to the lemon juice in a bowl.

Add 2 tablespoons of Greek seasoning (Cavender's recommended) to the mixture.

Add 2 tablespoons of garlic powder to the marinade.

Add 2 tablespoons of za'atar seasoning (or Italian seasoning if za'atar is unavailable).

Add 1 tablespoon of dried oregano to the marinade.

Add 2 tablespoons of dried parsley to the marinade.

Add 1/2 tablespoon of kosher salt and 1 tablespoon of black pepper to the marinade.

Mix the marinade well until combined.

Pour the marinade over the chicken in the Ziploc bag and seal it up.

Toss the chicken in the bag to ensure all pieces are well coated with the marinade.

Place the bag in the refrigerator to marinate for at least 4 hours, preferably 5 or 6 hours.

Preheat the Pit Boss smoker to about 350°F for grilling.

Place the marinated chicken on the grill, noting that it may look partly cooked due to the lemon juice acid.

Grill the chicken for about 10 minutes on each side or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for a few minutes before slicing it to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens