This was a great sauce to put on chicken. It is, of course, tastier the next day! I served this over some buttered rice and with sautéed chard as a side dish.
6 chicken thighs
1/4 c. olive oil
1/4 T. red wine vinegar
1 minced garlic clove
Salt & pepper
1/4 t. dried oregano
Juice of one lemon
1 t. chopped parsley
Pat dry the chicken pieces. Drizzle some olive oil over the chicken and grill until both sides are browned.
While the chicken is grilling, mix together the rest of the ingredients in a bowl.
Brush the chicken with the sauce and cook until the chicken is done.
Spoon any sauce over the chicken.