This was served at today’s Middle Eastern themed Father’s Day lunch.  It is adapted from what I think is the best community cookbook ever published, The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral.  It was very good with pitas and tzatziki sauce

3 lbs. boneless skinless chicken thighs

½ cup olive oil

½ cup dry white wine

2 Tbs. dried oregano

1 Tbs. salt

1 tsp. freshly ground black pepper

1 Tbs. minced garlic.

In a gallon ziplock baggie, mix together the marinade ingredients.  Add the chicken thighs, massaging and flipping the sealed bag to coat each part of the chicken with the marinade.  Rest in the refrigerator for 2-4 hours.  Heat a barbeque grill, remove the chicken from the marinade and grill until done.