Greek Isles Grilled Chicken

• • SEASONING SAUCE:
  • 1 Tbl. Greek seasoning mixture
  • 2 tsp. coriander seeds
  • 1 tsp. garlic granules
  • 1 tsp. dried minced onions
  • 1 tsp. sea salt
  • 1 tsp. coarse ground pepper
  • ½ tsp. red chili flakes
  • ½ cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • ½ cup fresh basil, chopped finely
  • ½ cup pepperoncini, whole or sliced, with some of liquid (about 2-3 tablespoons)
  • ½ cup green olives, with pimentos, slices, with some of liquid (about 2-3 tablespoons)
  • 2 Tbl. capers, with some of the juices
  • CHICKEN:
  • 2 ½ to 3 lb. chicken, breasts, skinless/boneless and thighs, bone in skin on
  • 3 Tbl. extra virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. coarse ground pepper

Instructions

1. In a medium size mixing bowl, combine all the ingredients for the sauce and whisk together well. Set aside.
2. Wash and pat dry the chicken. Put in a large mixing bowl. Drizzle on the oil, salt and pepper. Toss and blend.
3. Heat the grill to 500-550 degrees. Grill until the internal temperature is 165. Remove to a large shallow bowl.
4. Douse in the sauce. Cover with foil and let the chicken sit for about 10-15 minutes.

View original recipe here.