Dad’s Grilled Greek Chicken
Adapted from New Greek Cuisine by Jim Botsacos
available at Extra Virgin, an Olive Ovation
- 1 cup Phoenicia Extra Virgin Olive Oil
- 4 garlic cloves, peeled and smashed
- Juice of 1 lemon
- 1 tablespoon dried Greek Oregano, such as Lykovouno
- One 3 1/2 - 4 pound chicken, cut in half with backbone removed
- Kosher salt and freshly ground black pepper
In a mixing bowl combine the olive oil, garlic, lemon juice, and oregano. Poke the chicken pieces all over with the tip of a sharp knife. Place the chicken in a ziplock plastic bag with the olive oil mixture. Mix well to coat and let marinate in the refrigerator at least 6 hours or overnight. Preheat and oil a grill allowing for indirect cooking. Remove the chicken from the marinade and season with salt and pepper. Reserve the marinade in a bowl for basting. Place the chicken on the grill skin side up and grill covered, basting from time to time, until the exposed bones are charred, about 30-35 minutes. Turn skin side down and continue to grill and baste for 10 minutes. Turn once more and grill for 3 more minutes. Remove from heat to a platter and let rest for 5 minutes before serving.
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