Grilled Greek Chicken

czwartek, 13 lutego 2014

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice (from 2 lemons)
1/4 cup finely chopped oregano (Greek, if available) or 1 tablespoon mediterranean dried oregano
2 tablespoons olive oil
kosher salt
ground black pepper
4 (1 1/2 lb) chicken halves
4 lemons, halved crosswise
oregano sprig

1 Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
2 Divide marinade between 2 large re-sealable plastic bags.
3 Lightly pierce chicken with meat fork to deeply accept marinade.
4 Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
5 Preheat grill to medium and lightly oil grates.
6 Remove chicken from bags and pat dry with paper towels.
7 Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
8 Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
9 (If browning too quick, move to part of grill with less heat or turn down grill.).
10 Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
11 Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
12 Garnish chicken with oregano sprigs and service with grilled lemons.

In the Heart of the Expressions