Greek-Style Chicken

This is not really a normal-form recipe...more of a guide. Remember, you are working with chicken. Cross-contamination can be deadly to very young children.

For the marinade. Mix EVOO with lemon juice (fresh works best) and a very small amount of red wine vinegar. EVOO:lemon juice at about 3:1. Amount depends on how much chicken you have; you'll need enough marinade to cover the chicken. To the liquid add oregano, thyme, garlic fresh ground black pepper. Amounts will depend on your taste. Place the chicken in a large non-reactive container and cover with marinade. Wash you hands. Cover with cling film and refrigerate overnight.

For the chicken. I always used goujons. You can use skinned fillets or skinned legs / thighs. If you leave the skin on, the flesh will not take on the flavor of the marinade.

Cooking. You can bake it, grill it, chargrill it. I would avoid frying. You can use the marinade as a basting liquid before and during cooking. Do not use marinade after chicken is cooked. Discard it. The marinade will be contaminated with bacteria from the raw chicken. Cook as you would any chicken until quite done at least 165 degrees F or 75 degrees C.

Enough?