Grilled Chicken with Lemon and Oregano
As promised, the current “Special Grilling Issue” of Martha Stewart’s Everyday Food contains pages and pages (and pages) devoted to the beloved art of summertime grilling. There are numerous articles providing useful grilling tips and proper grilling accessories and there are many recipes for perfectly grilled burgers, steaks, and veggie sides. But one chicken recipe in particular commands attention. The recipe for Grilled Chicken with Lemon and Oregano, despite its simplicity and minimal ingredients, offers a flavorful alternative to the usual burgers, hotdogs, steaks, and even seafood on the grill. Marinate chicken, then grill and serve; simple and minimal. Still, whether served individually in halves, or presented whole for the centerpiece, this deliciously grilled chicken, marinated and accented with fresh lemon and oregano, will bring something special to your Independence Day picnic table.
Grilled Chicken with Lemon and Oregano
(recipe courtesy Everyday Food, July/August 2006)
Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Serves 8
Ingredients:
1 tablespoon grated lemon zest
1/3 cup fresh 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)
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 marinade sit at room temperature 30 minutes, turning bags occasionally.
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° 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.
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.
Per serving: 518 calories; 37.3 grams fat; 41.9 grams protein; 1.5 grams carbohydrates; 0.2 grams fiber
Everyday Food, July/August 2006
