I don’t include recipes because most of the time people don’t care and it’s extra work when you post almost every day like I do.

But they are available on request.

Greek seasoning
Batch size: 1 cup.
5 Tbsp dried oregano.
3 Tbsp dried basil.
3 Tbsp garlic powder.
3 Tbsp onion powder.
1 1/2 Tbsp dill weed.
1 Tbsp salt.
1 Tbsp dried thyme.
1 Tbsp dried rosemary, crushed.
1 Tbsp dried parsley flakes.
1 1/2 teaspoon pepper.

The marinade for the chicken was 1/3 cup of the above Greek seasoning with 1/4 cup lemon juice and 1/4 cup olive oil. Shake it all up. Probably would add another teaspoon of salt to the whole mix.

I got a chicken that was just over 3 pounds and butchered it into the standard 8 eating pieces and saved the backbone and guts in the freezer for some future stock use.

Chicken parts and marinade went into a a gallon-sized Ziploc bag and marinated for 3 hours. Wish I’d gone a little longer.

Fired up the charcoal grill and got it to just shy 400°. Cooked legs, wings and thighs for about 30 minutes each. Left the breasts on for about 45 minutes.

Potatoes was this recipe scaled down to about half.