Ingredients
- 2 tsp dried oregano
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 3/4 tsp ground nutmeg
- 1/3 cup lemon juice
- 1/4 cup extra virgin olive oil, I usedPrivate ReserveGreek EVOO
- 2 to 3 tsp minced garlic
- 1 1/2 lb(6 to 7 piece s) boneless skinless chicken thighs, you can use chicken breast (see notes)
- Kosher salt and pepper
- 1 large oniondiced
- 2 lemonshalved
- Extra virgin olive oil
- Fresh parsley for garnish
Instructions
- In a small bowl, add the spices and mix to make the spice mixture.
- In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
- Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
- Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
- Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
- When ready, heat a grill pan over medium high heat (or an outdoor grill over medium high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
- Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.
