landofpc Yeah, so, not be judge mental (jk I’m totally going to be) you can stop being a dick, and pull any feathers out yourself. So there was a couple in the vid, so what?? The meat you eat used be ALIVE and died so you could be an awful person and judge a vid that Chef Jon so kindly made for us. What was the point of your comment you waste of air?
I am Greek, and I approve this recipe! You can do it exactly the same in the oven, on a rack, with a pan of potatoes underneath, to catch all the juices!
great recite i will do it ;), a little tip, here in Argentina to measure the heat of the grill you put your hand over the grill (without touching the metal of course) and then we count how many second can u leave your hand there before you feel a bit of a intense heat 6 to 7 seconds is high heat 8 is medium and 9 to 10 is low and that way you dont need anything more than yourself and u can control it all the time... obviously is not a perfect science and u have to get use to it but is a good technique
When I read the comment section I get really surprised by the number of people who find Chef John's voice annoying. I think he sounds awesome. Really soothing to listen to.
Chef John, I never comment on your videos, for some odd reason, but here I am commenting, simply to say that you are a serious name in our household. We watch your videos and then recreate them. You have even made my fiance capable of cooking. YOU ROCK!
i used to love cooking, then i just became too busy. since I've been watching your viedos, ive been cooking again a few times a week. i had forgotten how much i love to cook. plus, my wife loves everythine I've made from your channel. thank you!
Hi Chef John. Great recipe I am Greek from Cyprus and my mother’s recipe is the same as yours except she uses Aleppo peppers AND one spoon of Dijon mustard to thicken the marinate/sauce and it’s really great try it John with Dijon mustard. Just to add she also adds a stock cube as well but u don’t have to do that the mustard works great 👍
We have been doing this recipe almost every week or two since we discovered it 2 years ago, best marination to cook chicken in the oven! Thanks a lot!!
Chef John, I am a little confused and upset that Anyone could give You a thumbs down! You are Great!!! Thank You!!! Especially in this troublesome time, You bring light into my day, and my Heart!!!
Wow! This dish looks phenomenal, Chef John. I had a Greek stepmom a long time ago and she had turned my family on to Greek food, and believe me that chicken cooked in that way is quite a tasty dish.
Last time I was in Greece, we spent the day on Castellorizo, a small island at the eastern end of the Aegean. The lunch was magnificent. Your recipe made me remember it.
I am sooo sorry bout the leak in the bag my dear man. I still absolutely love your style, your recipes and your overall presentation. Absolutely world class entertainment which is clean, witty and hilarious without trying to hard - I simply love it.
Thank-you for these little tricks: cuts in the dark meat and refrigerate the marinating bowl for several hours. OOOH this was so delicious! And as usual I did ENJOY!
I want you to know, love your videos. You are great. If I say "and as always ". My husband yells enjoy in his version of you voice. Because of you, I made arepas. Genius!
I'm one of those annoying viewers who thinks he knows a better way than the actual chef making the video . . . My apologies in advance. Two words : Sous Vide Cook the chicken in the marinade in the bag to absolutely perfect temperature. Then crisp the chicken over very hot charcoal grill. No possible way to screw this up. I know most folks are not fans of the sous vide method, but having been doing it for a few months, it just makes so many things so much easier, and even I end up with chef John-like finished products. So so so love your channel Chef John! Thanks for all the way awesome recipes. Cheers.
Anyone can make food videos. I don't like to cook, but u sir make ur videos interesting and funny and I marinated my chicken today, will cook it tomorrow. Thanks
Chef John is correct about the grilling temps (concept) a slow medium was perfect. I added some hickory in a smoking box for gas grill, adds a little extra, but don’t over do it. As well as the salting meat and letting it sit for hours. With all meats, salt and let sit and the salt absolutely goes into the meat and makes a HUGE difference. Love Chef John!
I just threw this on the grill about 5 min ago and it smells just like the Greek restaurant I used to go to when I lived in Chicago! It's already going to be amazing I know it! Thank you ☺
3:00 agreed :) That said the bag technique is only really of use for low volume and low bone recipes. Nowt wrong with a good mix in an easy to clean bowl.
I broke out the grill this weekend and began the grilling season with this. Huge hit! I also added a little pickled fennel with some of the liquid that I needed to use up, and holy smokes! This is going to be my default grilling marinade this summer. Thanks Chef John, yet again.
Chef John....you have a "unique" teaching style and presentation in your culinary videos....but as a "classically" trained Chef, myself.....I see that you are very knowledgeable in the culinary arts and the humor and sarcasm that you sometimes impart in your narrative, while funny and amusing; does not take anything away from your incredible skill, knowledge and talent as a Chef. I really enjoy your teaching videos.....you are a very good culinary teacher.....and don't stop with the humor!L.O.L.
Yes but don't add vinegar in the marinade but add more lemon juice and olive oil in order to baste it while cooking. As for using onions instead of Garlic on lamb that's not true, I embed cloves of garlic in the lamb meat, it goes great.
@Hamed Saadawy Garlic is favorably used on Lamb in Greece (Google). Not all Mediterranean countries use the same recipes, when someone states "Mediterranean cuisine" it means they share a lot of core ingredients but not necessarily recipes. There is no traditionally Mediterranean recipes, the traditional part equates to the recipe owner of a specific country not the group itself.
OK, Mr. Chef John. As I am to a John I have to be honest with you about this recipe. I did it exactly as you say. and holy cow was this one of the best chicken dishes I've ever had in my life. Although I could not do it on the grill because of the weather conditions, I cooked it in a 300° oven until three-quarter done and then finished it under the broiler on both sides until nice and crispy. It was so juicy, tangy, delicious and tender the flavors were just on point. Thank you.!!!
Made this last night and it was delicious. Even got a thumbs up from the husband who usually doesn't care for that much oregano. And as always....we enjoyed another Chef John recipe.
I know a lot of Greek-Americans do that, but interestingly, we rarely ever grill chicken here in Greece, therefore you'd never see this dish in a taverna or a typical Greek household. I don't know why, it tastes so good.
Freshly ground coriander would perfectly complement the lemon oregano and garlic, not that Chef John will ever look at this comment but just in case you do then FYI, as it takes the recipe over the top!
This is the exact same way my father and uncle grill chicken back in the home island,so you can definitely call it Greek chicken. It’s super traditional
I used this marinade on chicken quarters and then used the Vortex on the Weber grill. So indirect high heat (600 +) until done by temp. Came out awesome
Dear Chef John I'm a Greek person and I would like to emphasize something. We do NOT use in our cooking or grilling so much pepper or cayenne as you say. Just tinny bit in order to give the necessary flavor. But we use a lot of lemon to our food, as you very correctly say. Thank you, sir
A greek friend of my brother's did something similar. Except he put the chicken on a sheet pan and smeared some of the marinade on some vegetables like potatoes, carrots and broccoli and roasted them all together. The veggies soaked up some of the chicken's juices as they roasted and tasted real good.
Maybe it's just me but I think also giving out "metric" version of the measurements will benefit the rest of us outside the US. Your channel is big enough to reach people in different countries.
Not only does this look so good, when i;m feeling sad, or down, I'll come watch your videos and listen to your voice over and i can't help but smile and laugh at all your puns and jokes.
Can you make like a summary video where you go over videos that you have posted in the past. Point out your favorites (preferably of each kind of dish), your least favorite, or ones that you would change a little to make it significantly better?
This recipe looks wonderful. I'm going to try adapting it to do a Greek roast chicken in my Ninja Foodi multicooker. And I love the dry humor and the singsong voice...keep up the good work!
I'm half Greek and this is very close to what I do, except I would also use lemon zest and a couple of spoonfuls of dijon mustard. The mustard adds more flavor and it helps the marinate adhere better to the chicken. A cool way to use the same marinade is to water it down with some chicken stock and to throw in a couple of bay leaves, which can be used to roast some Greek style potatoes, and you can also roast the legs on a rack above the roast pan filled with the potatoes so that all the chicken drippings further flavor the potatoes...a non-Greek twist that I do, which is influenced by my non-Greek side of the family is using a generous pinch of Turmeric to the marinade, which doesn't change the flavor but it gives the chicken (and potatoes) a nice color. Enjoy!
In Italian we call this "mogue" (MOE-gyoo). We would let it go a bit longer on the grill constantly basting - no marinade. The smell of this will have your neighbors salivating at the other end of your neighborhood. We would make extra sauce to apply at the table instead of the lemon wedges, but as Chef John noted, this should be made exclusive of the sauce you basted with to prevent contamination with raw chicken. A quick and dirty recipe would be to just get Italian salad dressing (not creamy) and spike it with a LOT of freshly squeezed lemon juice plus some salt and pepper. This recipe (Chef John's) is definitely a keeper.
Check out the recipe: www.allrecipes.com/Recipe/257568/Grilled-Greek-Chicken/
landofpc Yeah, so, not be judge mental (jk I’m totally going to be) you can stop being a dick, and pull any feathers out yourself. So there was a couple in the vid, so what?? The meat you eat used be ALIVE and died so you could be an awful person and judge a vid that Chef Jon so kindly made for us. What was the point of your comment you waste of air?
If I want to use oven instead, what are the instructions?
We can't understand your explanation. You are not explaining clearly. It's a pity!
I am Greek, and I approve this recipe!
You can do it exactly the same in the oven, on a rack, with a pan of potatoes underneath, to catch all the juices!
I am Greek and I approve this recipe....
simon199418 my daughter in law is Greek and loved this recipe
Great White we eat meat over cooked in Greece !!
simon199418 no one cares about your greaseball opinion
@@sharkin_larkin1276 some respect pls
@@sharkin_larkin1276 Chill out
great recite i will do it ;), a little tip, here in Argentina to measure the heat of the grill you put your hand over the grill (without touching the metal of course) and then we count how many second can u leave your hand there before you feel a bit of a intense heat 6 to 7 seconds is high heat 8 is medium and 9 to 10 is low and that way you dont need anything more than yourself and u can control it all the time... obviously is not a perfect science and u have to get use to it but is a good technique
Agustin Repetto a great tip, thanks!
Agustin Repetto here in Russia we put our hand on the grill to test the temperature.
itbrian mmm in russia you might need it to survive ha!!! i would love to live in the cold =P
In Mother Russia, the grill measure you.
Agustin Repetto ala madre que buen truco
When I read the comment section I get really surprised by the number of people who find Chef John's voice annoying. I think he sounds awesome. Really soothing to listen to.
Am I the only person LITERALLY laughs out loud at John's narrating 😂
No....i do too.
JAYSON no, I giggle every time too! Love it!
I just think it sounds weird
No....)))
I watch them muted with subtitles because it drives me crazy.
"We are the Charles Dickens of our Grilled Greek Chicken"
"If you say please, you can have more later"
Way to work that Oliver Twist reference
“With all due respect, that’s crazy.” Chef John, you have a wonderful way with words.
Ever since I found this channel, I've been adding cayenne to everything. Help.
Try adding some cayenne
Try Charmin
Darth Lily lol
😂😂😂😂
There is no going back to the flavorless cayenne-less world after watching and or eating one of Chef John’s recipes.
Chef John, I never comment on your videos, for some odd reason, but here I am commenting, simply to say that you are a serious name in our household. We watch your videos and then recreate them. You have even made my fiance capable of cooking. YOU ROCK!
Got to hate his voice though.. i get the trick.. but it gets old fast.... i guess he dont care cause he making that money though..
If you don't have a grill, you should check out John's oven recipe for Greek roast chicken and potatoes. I love it.
I have! And I concur!
Thank you!! Cause I'm sitting here drooling and OOPS!!! I doezn't has a grill
i used to love cooking, then i just became too busy. since I've been watching your viedos, ive been cooking again a few times a week. i had forgotten how much i love to cook. plus, my wife loves everythine I've made from your channel. thank you!
Hi Chef John. Great recipe I am Greek from Cyprus and my mother’s recipe is the same as yours except she uses Aleppo peppers AND one spoon of Dijon mustard to thicken the marinate/sauce and it’s really great try it John with Dijon mustard. Just to add she also adds a stock cube as well but u don’t have to do that the mustard works great 👍
"Never try anything anyone tells you"
famous last words
dude iam glad I discovered this channel.. it's gold
B
Agreed
We have been doing this recipe almost every week or two since we discovered it 2 years ago, best marination to cook chicken in the oven! Thanks a lot!!
Chef John, I am a little confused and upset that Anyone could give You a thumbs down! You are Great!!! Thank You!!! Especially in this troublesome time, You bring light into my day, and my Heart!!!
Man, Chef John was killing it this video!
"If you say please, you can have more later" cracked me up.
Jordan Livington 😂
right? nice oliver "twist" thrown in...lol
Wow! This dish looks phenomenal, Chef John. I had a Greek stepmom a long time ago and she had turned my family on to Greek food, and believe me that chicken cooked in that way is quite a tasty dish.
Last time I was in Greece, we spent the day on Castellorizo, a small island at the eastern end of the Aegean. The lunch was magnificent. Your recipe made me remember it.
very accurate John my Greek grandma makes it exactly like that :)
katerina4o Wow you must have ate really well...so jealous 😋
ARTSIEBECCA I imagine her moussaka and I'm drooling :p
Ελλαδάρα...
Oliver et
Dr. Zebra mkay...
I am sooo sorry bout the leak in the bag my dear man. I still absolutely love your style, your recipes and your overall presentation. Absolutely world class entertainment which is clean, witty and hilarious without trying to hard - I simply love it.
Iff
Thank-you for these little tricks: cuts in the dark meat and refrigerate the marinating bowl for several hours. OOOH this was so delicious! And as usual I did ENJOY!
Why waste a plastic bag when you can use a bowl? Chef, you are by far one of the best RUclips channels around.
I want you to know, love your videos. You are great. If I say "and as always ". My husband yells enjoy in his version of you voice. Because of you, I made arepas. Genius!
My Mouth is literally filled with saliva right now🤤
I'm one of those annoying viewers who thinks he knows a better way than the actual chef making the video . . . My apologies in advance.
Two words : Sous Vide
Cook the chicken in the marinade in the bag to absolutely perfect temperature. Then crisp the chicken over very hot charcoal grill. No possible way to screw this up.
I know most folks are not fans of the sous vide method, but having been doing it for a few months, it just makes so many things so much easier, and even I end up with chef John-like finished products.
So so so love your channel Chef John! Thanks for all the way awesome recipes. Cheers.
Made this with chicken thighs under the broiler and it turned out perfect. So much flavour, fall of the bone tender and still moist.
"I'm gonna need you to squezee." Chef John '17
Anyone can make food videos. I don't like to cook, but u sir make ur videos interesting and funny and I marinated my chicken today, will cook it tomorrow.
Thanks
Chef John is correct about the grilling temps (concept) a slow medium was perfect. I added some hickory in a smoking box for gas grill, adds a little extra, but don’t over do it.
As well as the salting meat and letting it sit for hours. With all meats, salt and let sit and the salt absolutely goes into the meat and makes a HUGE difference.
Love Chef John!
I just threw this on the grill about 5 min ago and it smells just like the Greek restaurant I used to go to when I lived in Chicago! It's already going to be amazing I know it! Thank you ☺
3:00 agreed :)
That said the bag technique is only really of use for low volume and low bone recipes.
Nowt wrong with a good mix in an easy to clean bowl.
Who is the goof that did the thumbs down, this looks great
Goofs now lol
Haters gotta hate. I know a guy that, if he found a $5, would complain that it wasn't a $10.
Jay Seven probably the guy who suggested him to use a plastic bag instead of a bowl
Jay Seven haters gonna hate hate hate
But i just gonna shake shake shake
Some cayenne some cayenne ooooh oooooh
It was just all the people in Australia who liked the vid.
I don't think I have found a bad recipe on your channel. Thanks to you, I won't be underweight for too long.
Chef John you are a legitimate DGG=Demi Greek God! Γιας τα χέρια σου Μάστορα!
your channel and your cooking is great. Unfortunately, your videos don't have captions or subtitles which is great for deaf people like me.
You can activate subtitles from the video settings.
Your dry humor entertains me. You shall live when I conquer this realm!
You always give me great laughs with your narration.
I broke out the grill this weekend and began the grilling season with this. Huge hit! I also added a little pickled fennel with some of the liquid that I needed to use up, and holy smokes! This is going to be my default grilling marinade this summer. Thanks Chef John, yet again.
You are the Charles Dickens of your grilled Greek Chicken! 😂❤
"I am going to need you to squeeze, please."
The day I hear that from a girl, is going to be a very happy day indeed.
Chef John....you have a "unique" teaching style and presentation in your culinary videos....but as a "classically" trained Chef, myself.....I see that you are very knowledgeable in the culinary arts and the humor and sarcasm that you sometimes impart in your narrative, while funny and amusing; does not take anything away from your incredible skill, knowledge and talent as a Chef. I really enjoy your teaching videos.....you are a very good culinary teacher.....and don't stop with the humor!L.O.L.
The only reason I love this channel more han the othr cookinbg ones, is how you narrate your cooking... so fun to listen to hahaha
"Never try anything...", except Chef John's recipes! lol
I would think this marinade would work great with lamb too.
Only if you replaced garlic with onion. Chicken LOVES garlic, but for red meats, not such great idea.
Mediterranean advice :)
Yes but don't add vinegar in the marinade but add more lemon juice and olive oil in order to baste it while cooking. As for using onions instead of Garlic on lamb that's not true, I embed cloves of garlic in the lamb meat, it goes great.
lamb goes very well with garlic too though, especially lamb shanks with garlic cloves whole inside the meat
Lamb Shanks with garlic are not originally Mediterranean recipe.
@Hamed Saadawy
Garlic is favorably used on Lamb in Greece (Google). Not all Mediterranean countries use the same recipes, when someone states "Mediterranean cuisine" it means they share a lot of core ingredients but not necessarily recipes. There is no traditionally Mediterranean recipes, the traditional part equates to the recipe owner of a specific country not the group itself.
I watched hundreds of Chef John videos and I must say, this is the funniest one😂
OK, Mr. Chef John. As I am to a John I have to be honest with you about this recipe. I did it exactly as you say. and holy cow was this one of the best chicken dishes I've ever had in my life. Although I could not do it on the grill because of the weather conditions, I cooked it in a 300° oven until three-quarter done and then finished it under the broiler on both sides until nice and crispy. It was so juicy, tangy, delicious and tender the flavors were just on point. Thank you.!!!
You should do audiobooks with amazon 😁.
How do you think the flavor would turn out if you used a white balsamic in the marinade instead of plain white distilled vinegar?
Pretty good.
Don't think You've ever been upset a day in Your life!
Trying the Recipe Today Chef!
Thank You!
Made this last night and it was delicious. Even got a thumbs up from the husband who usually doesn't care for that much oregano. And as always....we enjoyed another Chef John recipe.
Great looking recipe, chef. And the salt tip for marinades was great.
Chef John, do you have a recipe for loaded baked potato soup?
Vibrant Hues that sounds delicious !!
I agree
Vibrant Hues great suggestion.
go online look one up He never replies!
terrible, terrible suggestion
Most practical narration and approach ever. Yet to try it out but thanks much for the video and suggestions.
i love his inflections.
I can't say how the food tastes but the narration is on point sir. Best cooking channel on youtube for me, so far.
Just marinate in a bowl - I think we already have too much plastic floating about.
2 cuts + 1 is a good step\
I know a lot of Greek-Americans do that, but interestingly, we rarely ever grill chicken here in Greece, therefore you'd never see this dish in a taverna or a typical Greek household. I don't know why, it tastes so good.
CHEF JOHN PLEASE TELL ME YOU'RE OKAY. I DON'T KNOW HOW TO LIVE WITHOUT YOU.
Freshly ground coriander would perfectly complement the lemon oregano and garlic, not that Chef John will ever look at this comment but just in case you do then FYI, as it takes the recipe over the top!
Ray Radiance found this comment a while back and took the advice DUDE YOU WERE RIGHT!!
remember that kids, "never try anything anyone tells ya"
im dying xD
This is the exact same way my father and uncle grill chicken back in the home island,so you can definitely call it Greek chicken. It’s super traditional
Chef Jon, you continually rock the recipes......I LOVE Greek food, and this already tastes authentic in my mind.....
I FUCKING LOVE FOOODDD
Cody Uunnghh! YAYUSSS
Cody oh yeah
This guy knows what’s up
Next nice day, that is going on the barbie.
Next nice day, that's going on the Barbie
"i like my chicken like i do my greek weddings" over budget and about to break all the banks
I used this marinade on chicken quarters and then used the Vortex on the Weber grill. So indirect high heat (600 +) until done by temp. Came out awesome
Dear Chef John I'm a Greek person and I would like to emphasize something.
We do NOT use in our cooking or grilling so much pepper or cayenne as you say. Just tinny bit in order to give the necessary flavor. But we use a lot of lemon to our food, as you very correctly say.
Thank you, sir
The way this guy talk is killing me 😂😂😂he talks as if he's on a timer and he running out of time..😃😃😃😂😂😂
i was wondering when we were gonna see the cayenne 😂😂😂
As the proud owner of this marinade, I hereby declare the title of "Easy Marinade" to this proud marinade.
You are the best cook, in my book
Thank You for this recipe!.. I was wondering if I could make this in the oven? I live in an apartment complex that doesn't allow grills. thanks again
Looks amazing..!! Can this be roasted in the oven?
A greek friend of my brother's did something similar. Except he put the chicken on a sheet pan and smeared some of the marinade on some vegetables like potatoes, carrots and broccoli and roasted them all together. The veggies soaked up some of the chicken's juices as they roasted and tasted real good.
I just love the way he talks 😘
He sure knows how to make cooking hilarious
Off topic question but why do people down thumb good food??
Food is subjective.
Vegetarians!
Kurt Eulenfeld because they're vegans
Lol vegans and people who are mostly at work and hungry
Maybe it's just me but I think also giving out "metric" version of the measurements will benefit the rest of us outside the US. Your channel is big enough to reach people in different countries.
Thank you for the recipe. I almost forgot how delicious Greek chicken really is. I had it many many years ago.
who else caught that charles dickins reference. lovers of the literary classics STAND UP!!!
Nobody on earth can get chicken thighs that look like this
Please never change the way you talk! It's your signature!
Who does not love Chef John?
1:00 it's ALIVE!
"Never try anything anyone tells you?" Does that mean we mustn't try your recipe? lol
I love this recipe! I made it (again) for dinner last night
Not only does this look so good, when i;m feeling sad, or down, I'll come watch your videos and listen to your voice over and i can't help but smile and laugh at all your puns and jokes.
Can you make like a summary video where you go over videos that you have posted in the past. Point out your favorites (preferably of each kind of dish), your least favorite, or ones that you would change a little to make it significantly better?
No.
Food Wishes savage chef John
Anticonny savage reply bro !
CAN YOU PLEASE MAKE TRES LECHES i've tried so hard and keep end up making cornbread with milk
I'm very excited to try this recipe. Very excited indeed! You're the Hercules of Recipes, Chef John!!!!!!
I appreciate you using a charcoal grill instead of always gas like so many other channels that know how to write a blog but can't manage grill temps.
i was afraid for a moment that there won't be any cayenne in this video
Will this work with oven? I'm a poor student living in a sharehouse, we don't have griller :')
Greetings from Vancouver, BC. I made this for my Saturday barbecue. My wife loved it!
This recipe looks wonderful. I'm going to try adapting it to do a Greek roast chicken in my Ninja Foodi multicooker.
And I love the dry humor and the singsong voice...keep up the good work!
Mor food wishes
you should have used your tzatziki sauce :)
I'm half Greek and this is very close to what I do, except I would also use lemon zest and a couple of spoonfuls of dijon mustard. The mustard adds more flavor and it helps the marinate adhere better to the chicken. A cool way to use the same marinade is to water it down with some chicken stock and to throw in a couple of bay leaves, which can be used to roast some Greek style potatoes, and you can also roast the legs on a rack above the roast pan filled with the potatoes so that all the chicken drippings further flavor the potatoes...a non-Greek twist that I do, which is influenced by my non-Greek side of the family is using a generous pinch of Turmeric to the marinade, which doesn't change the flavor but it gives the chicken (and potatoes) a nice color. Enjoy!
those taters sound dope friend
In Italian we call this "mogue" (MOE-gyoo). We would let it go a bit longer on the grill constantly basting - no marinade. The smell of this will have your neighbors salivating at the other end of your neighborhood. We would make extra sauce to apply at the table instead of the lemon wedges, but as Chef John noted, this should be made exclusive of the sauce you basted with to prevent contamination with raw chicken. A quick and dirty recipe would be to just get Italian salad dressing (not creamy) and spike it with a LOT of freshly squeezed lemon juice plus some salt and pepper. This recipe (Chef John's) is definitely a keeper.