Let the chicken marinate in a cooler while en route to the cottage.
- Portion size 8 servings
- 16 chicken thighs
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 4 teaspoons chopped fresh oregano
- 4 teaspoons fresh whole rosemary leaves
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon ground coriander
- 4 large garlic cloves minced
- 1 teaspoon salt
- 2 lemons cut_in wedges
In airtight plastic container, combine chIcken, lemon juice, oil, oregano, rosemary, pepper, coriander and garlic. Cover and keep chilled, mixing periodically, for up to 12 hours.
Remove chicken from marinade and place skin side down on grill about 4 inches (10 cm) from heat. Cook for 5 to 6 minutes. Turn chicken over, baste with any remaining marinade and season grilled side with half the salt. Grill second side for 5 to 6 minutes or until juices run clear and skin is crispy and browned. Season with remaining salt. (Adjust grilling racks, if necessary, for even cooking.) Serve with lemon wedges.