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Grilled Chicken with Lemon and Oregano
Explore the many ways to prepare this dinnertime favorite on the grill,
such as this popular recipe infused with citrus and herbs.
Serves 8
1 tablespoon grated lemon zest
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
2 tablespoons olive oil, plus more for grates
Coarse salt and ground pepper
4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
4 lemons, halved crosswise
Oregano sprigs (optional)
Directions
1.Make marinade: In a small bowl, whisk together lemon zest and juice,
oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade
between 2 large resealable plastic bags. Place 2 chicken halves in each
bag; shake to coat. Let marinate at room temperature 30 minutes, turning
bags occasionally.
2.Preheat grill to medium; lightly oil grates. Remove chicken from
marinade, and pat dry with paper towels. Place chicken, skin side up, on
grill. Cover and cook, until lightly browned and cooked through, about
20 minutes. Turn chicken over; cover and cook until well browned, 10 to
15 minutes (an instant-read thermometer should register 175 degrees.when
inserted into thickest part of meat, avoiding bone). If chicken is browning
too quickly, move to cooler parts of grill or turn grill to low heat.
3.Transfer chicken to a cutting board. Tent with foil; let rest 10
minutes. Meanwhile, place lemon halves on grill, cut side down; cook until
slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with
grilled lemon halves, and, if desired, garnish with oregano sprigs.
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