2-2.5 Lbs Chicken leg meat.
2 Tbs R&R Greek Seasoning
4oz Olive Oil
4oz Lemon Juice
Zest Of 2 Lemons
1 Tbs Salt(rounded)
Mix all ingredients except chicken in a blender and pureé until emulsified. Marinade should yield apx 10 oz by volume. Pour off 4 oz of marinade and reserve in the fridge. Place chicken in a bowl and cover chicken in the remaining 6 oz of marinade, coating well. Submerge chicken as best as you can and then cover your bowl with plastic wrap and place in the fridge for 24 hours.
After 24 hours, fire up your grill or preferred cooking method. Cook chicken to 165 for white meat and 180 for dark meat while using any leftover marinade from the bowl to baste during the cooking process.
Once cooked, chop up the chicken into bite-size pieces and place into a clean bowl. Blend the remaining marinade from the fridge again to make sure it is well emulsified and pour over the cooked and chopped chicken. Toss well to coat completely with the reserved marinade. Serve alongside your favorite side dishes!
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