Serves 8
75 min
Grilled Chicken with Lemon and Oregano
Recipe GLPRb7b9cc87266a8f
Mediterranean-inspired grilled chicken infused with bright lemon zest, fresh oregano, and aromatic garlic. Split whole chickens or chicken halves are marinated in a simple herbaceous mixture, then grilled until the skin is golden and crispy while the meat remains juicy and tender. Serve with charred lemon halves for a burst of fresh citrus flavor.
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Ingredients
1 tablespoon lemon zest, finely grated
⅓ cup fresh lemon juice (about 2 lemons)
¼ cup fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
2 tablespoons extra-virgin olive oil, plus more for the grill grates
Coarse salt to taste
Ground black pepper to taste
4 chicken halves (1½ pounds each) or 2 whole chickens, split in half
4 lemons, halved crosswise
Fresh oregano sprigs for garnish (optional)
Directions
In a small bowl, whisk together the grated lemon zest, fresh lemon juice, chopped fresh oregano (or dried), olive oil, salt, and ground pepper to create a marinade.
Pat the chicken halves dry with paper towels. Arrange them skin-side up on a large rimmed baking sheet or cutting board.
Rub the marinade all over the chicken halves, coating both the skin and underside generously. Let the chicken rest at room temperature for 15 to 20 minutes.
Preheat your grill to medium-high heat (around 400–450°F). Lightly oil the grill grates to prevent sticking.
Place the chicken halves skin-side down on the hot grill. Cook for 25 to 30 minutes without moving them, allowing the skin to char and become crispy.
Flip the chicken halves and continue grilling for another 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
In the last few minutes of cooking, place the lemon halves cut-side down on the grill to char lightly.
Transfer the grilled chicken and charred lemons to a serving platter. Garnish with fresh oregano sprigs if desired, and serve immediately.
