Greek Grilled Chicken

2-2.5 Lbs   Chicken leg meat.
            (Boneless/Skinless)

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!