June Recipe of the Month: Greek Isles Marinated Chicken

Recipe from Big Green Egg

1/4 cup water
2 Chicken Bouillon Cubes
1 tbsp Lemon Pepper Seasoning
1 tsp Montreal Steak Seasoning
1/2 cup fresh lemon juice
1 tbsp oregano, dry
1/2 cup canola oil
1/4 cup Italian parsley, chopped
Zest from 1 lemon
1 Roasting Chicken (3 1/2 to 3 3/4 lbs.)

1. Combine all ingredients (except for the chicken) in a blender and blend well.
2. Add the chicken breasts to a stainless steel bowl and coat with the marinade. Marinate for 3 to 4 hours under refrigeration; tossing 2 to 3 times during the marinating time. Or place the chicken into a large 2-gallon resealable bag. Pour the marinade into the bag and seal. Shake to coat the chicken and place under refrigeration (repeat 2 to 3 times during the marinating time).
3. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
4. Remove the chicken from the marinade and allow the excess marinade to drain off. Place the chicken onto a Big Green Egg Ceramic Vertical Roaster (fill the roaster with a beer or chicken broth); set the roaster into a Roasting & Drip Pan and place on the cooking grid.
5. Cook to an internal temperature of 165°F in the breast and 175°F in the thigh (approx. 1 hr). Serve with Tomato Feta Salad.
6. Let rest for 5 to 10 minutes before serving.

Serves 4-6

Tomato Feta Salad Ingredients & Instructions
3 tbsp oregano leaves, chopped
10 oz grape tomatoes, cut in half
2 tsp garlic, minced
1/2 cup red onions, sliced thin
4 oz crumbled Greek Feta cheese
4 oz Kalamata olives, cut in half
5 tbsp olive oil
2 1/2 tbsp red wine vinegar
Salt and black pepper to taste
5 oz arugula OR Italian parsley

Combine all ingredients and toss. Do not over-mix. Place into a serving bowl and serve with Greek Isles Chicken.