I posted this iPhone pic on Instagram tonight and a few friends asked me to share the recipe. Since I can’t let my peeps down, here is a fresh post. Dishes are still sitting in the sinking waiting for me. But, I am feeling lazy tonight, I’ll do them in the morning, blogging is taking precedent.
Grilled Chicken with Lemon and Oregano, it’s a recipe that is superbly easy and reigns supreme for dinner any time of the year. During the winter months my oven roasts these bone-in chicken half breasts. While when the warmer days are upon us, the grill calls. Who wants to turn your oven on when its over 80 degrees outside? Not it.
What is the secret magic of this recipe? Fresh ingredients; lemon, garlic, oregano, kosher salt and Colvata olive oil (the California good stuff or the like). I promise this dish does not sing with a plastic yellow refrigerated squeezy lemon, powdered garlic, dry oregano, table salt and pretend olive oil. Besides, you deserve only the best.
The dish is a fast one. There is no marinading for hours for flavor. At the end of grilling, simply dunk your roasted chicken into your fresh ingredients mixture. It adds just the right amount of incredible flavor while keeping the chicken moist and tender. You can also try it with boneless, skinless chicken breasts grilled on stove. Oh yeah and cold leftovers work in next day wraps, quesadillas, salads, and wraps.
Without further adieu I bring you:
- ¼ cup fresh lemon juice
- ¼ cup finely chopped fresh oregano
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- ⅓ cup olive oil
- 4 chicken breast halves with skin and bones (4 lb)
- 2 tablespoons olive oil
- 4 lemons, cut crosswise
- Whisk together lemon juice, oregano, garlic, ½ tablespoon salt, and ½ teaspoon pepper in a large bowl and add ⅓ cup oil in a slow stream, whisking.
- Discard excess fat from chicken and season with remaining 1½ tablespoons salt and 1½ teaspoons pepper and two tablespoons olive oil.
- Chicken with lemons can be roasted in the oven or cooked on the Grill.
- For the oven. Place seasoned chicken pieces, skin sides up, in a shallow baking pan in upper and lower thirds of a 500°F oven. If you need to use two pans, switch the positions of pans halfway through baking, until skin is crisp and chicken is cooked through, about 40 minutes total. Once cook, Transfer chicken to bowl with lemon dressing and turn to coat, then transfer to a serving platter to serve.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
- When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
- Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
- Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
- Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
- Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more.
- Transfer grilled chicken breasts to bowl with lemon dressing and turn to coat. Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with finished chicken to serve.
- To cook chicken using a gas grill:
- Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
- Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total.
- Transfer grilled chicken breasts to bowl with lemon dressing and turn to coat. Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with finished chicken to serve.
Enjoy friends – smooches,
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