Recipe Ideas for Pinot Grigio
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds chicken thighs
1. Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
2. Grill the chicken thighs over high heat (as close to the heat as possible), turning once, until cooked through, 12-15 mins. Transfer the meat to a platter. Prick each in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.
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