Three-Inch Shoo-Fly Block

 

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.