My youngest grandchild loves chicken, fried or grilled, as
long as she has plenty of catsup to dip it in. I learned a long time ago not to
take offense at such things. At least she’s eating.
Greek-style Grilled Chicken Thighs
3 cloves garlic, minced
Juice from 1 lemon
2 tablespoons olive oil
2 teaspoons dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
6 boneless skinless chicken thighs (1 1/2 to 2 pounds)
Whisk together all ingredients except chicken in a shallow
bowl. Add thighs and turn to coat. Cover and refrigerate 2 to 8 hours. Drain
chicken, discarding marinade. Grill on high heat, turning occasionally, until
no longer pink; about 10 minutes. Serve with chopped parsley, lemon wedges, and
a drizzle of olive oil. Unless, of course, your guests prefer catsup.