Texas Greek Marinade for Seared Chicken or Vegetables

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Authoradmin

An adapted Greek marinade, great on all chicken and grilled vegetables.

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Yields1 Serving
 ½ cup buttermilk
 2 lemons
 4 cloves roasted garlicminced fine
 2 tbsp dried oregano
 2 tsp Jane's Mixed Up Krazy Salt
 1 tsp kosher salt
 1 ½ tsp coarsely ground black pepper
  cup olive oil
1

Add buttermilk to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other lemon and set aside. Whisk in the minced garlic, oregano, salts, pepper to the buttermilk and lemon juice let stand 20 minutes.

2

Remove any fat from 4 clean and washed boneless, skinless chicken thighs, reserve fat. Dice thighs into 3/4" cubes and place in 1 gallon Ziploc bag. Add 1/2 the marinade and "squish" well to incorporate. Reserve the other half of the marinade for basting. Marinate chicken for 1-3 hours. First hour on the counter, then re-shake bag and place in fridge. Re-shake the second hour, pull 30 minutes before grilling or searing. (vegetables should be good with 1 hour)

3

Heat a flat griddle to high heat, lightly coat with peanut oil. Render chicken fat out of reserved pieces.

4

Sear thighs in a single layer on high heat in chicken fat (in batches if needed). Let sear at least a couple minutes before turning. Once it's got a good sear, turn each piece and drizzle reserved marinade (I always squeeze a little extra lemon juice on them too). Sear a couple more minutes. By this time your griddle should have a crust formed on it. Move all your chicken to one side and scrap up with spatula, removing what you got up. Move chicken to clean side and do the same to the other side. Finishing searing a few more minutes until desired doneness. (and yes, I'll give it another couple squeezes of lemon once removed while resting.)

Ingredients

 ½ cup buttermilk
 2 lemons
 4 cloves roasted garlicminced fine
 2 tbsp dried oregano
 2 tsp Jane's Mixed Up Krazy Salt
 1 tsp kosher salt
 1 ½ tsp coarsely ground black pepper
  cup olive oil

Directions

1

Add buttermilk to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other lemon and set aside. Whisk in the minced garlic, oregano, salts, pepper to the buttermilk and lemon juice let stand 20 minutes.

2

Remove any fat from 4 clean and washed boneless, skinless chicken thighs, reserve fat. Dice thighs into 3/4" cubes and place in 1 gallon Ziploc bag. Add 1/2 the marinade and "squish" well to incorporate. Reserve the other half of the marinade for basting. Marinate chicken for 1-3 hours. First hour on the counter, then re-shake bag and place in fridge. Re-shake the second hour, pull 30 minutes before grilling or searing. (vegetables should be good with 1 hour)

3

Heat a flat griddle to high heat, lightly coat with peanut oil. Render chicken fat out of reserved pieces.

4

Sear thighs in a single layer on high heat in chicken fat (in batches if needed). Let sear at least a couple minutes before turning. Once it's got a good sear, turn each piece and drizzle reserved marinade (I always squeeze a little extra lemon juice on them too). Sear a couple more minutes. By this time your griddle should have a crust formed on it. Move all your chicken to one side and scrap up with spatula, removing what you got up. Move chicken to clean side and do the same to the other side. Finishing searing a few more minutes until desired doneness. (and yes, I'll give it another couple squeezes of lemon once removed while resting.)

Texas Greek Marinade for Seared Chicken or Vegetables