Grilled chicken with oregano
14 servings
120 minutes
Grilled chicken with oregano is a true embodiment of Greek culinary tradition, where the freshness of ingredients and aromatic spices create a magical symphony of flavors. In this dish, the subtle notes of oregano and thyme blend with the sharpness of white wine and the freshness of lemon, infusing the tender chicken meat with the aromas of a Mediterranean breeze. The secret to its uniqueness lies in marination, allowing all components to penetrate deeply into the fibers, making the meat remarkably juicy. The grill gives a golden crispy crust, while roasted lemons reveal an additional citrus depth. This dish is perfect for cozy family dinners or festive gatherings, filling the atmosphere with warmth and the taste of sunshine. Serve with lemon wedges and fresh bread to fully experience its exquisite character.
1
Blend 90 ml of fresh lemon juice, wine, 100 ml of olive oil, oregano, thyme, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and onion in a food processor. Pour into an airtight container and refrigerate overnight.
- Lemon: 5 piece
- Dry white wine: 100 ml
- Extra virgin olive oil: 120 ml
- Fresh oregano leaves: 60 g
- Thyme leaves: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Onion: 0.5 head
2
Remove the necks, breastbones, and spines from the chickens. Place the carcasses in a bowl, season with salt and pepper, pour in the marinade, and refrigerate for twelve hours.
- Chick: 4 kg
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 120 ml
3
Preheat the grill. Use wooden skewers to pierce the chickens across the chest area under the wings and in the thigh area, so that both legs are secured together. This way, the chickens will cook evenly.
- Chick: 4 kg
4
Cut the remaining whole lemons in half, brush the cut sides with olive oil, and sprinkle with salt and pepper.
- Lemon: 5 piece
- Extra virgin olive oil: 120 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the chickens skin-side down on the grill and cook covered for ten minutes. Then turn 90 degrees clockwise, cover again, and cook for another ten minutes. Turn twice more, then flip skin-side up and cook for twenty minutes, turning 90 degrees every five minutes. Transfer the cooked chickens to a plate, and place lemons cut-side down on the grill for fifteen minutes.
- Chick: 4 kg
- Lemon: 5 piece
6
Remove skewers from the chicks, cut the bodies into four pieces. Serve with lemon wedges.
- Chick: 4 kg
- Lemon: 5 piece