Grilled Chicken with Oregano
⏳ Time
2 hours + 1 day
🥕 Ingredients
9
🍽️ Servings
14
Description
Grilled chicken with oregano
Ingredients
- Lemon - 5 pieces
- Dry White Wine - 3 fl oz
- Olive Oil - 4 fl oz
- Fresh basil leaves - 2.1 oz
- Onion - ½ heads
- Poultry - 9 lbs
- Salt - to taste
- Ground Black Pepper - to taste
- Thyme - 0.7 oz
Step by Step guide
Step 1
Whisk together 90 ml of freshly squeezed lemon juice, wine, 100 ml of olive oil, oregano, thyme, as well as a teaspoon of salt, half a teaspoon of black pepper, and onion in a food processor. Pour into an airtight container and refrigerate overnight.
Step 2
Remove the necks, breast bones, and spines from the chickens (you can find a master class in issue 49 of "Afisha-Eda" that demonstrates the technique of deboning poultry using duck as an example). Place the carcasses in a bowl, season with salt and pepper, pour over the marinade, and refrigerate for twelve hours.
Step 3
Preheat the grill. Use wooden skewers to pierce the chickens crosswise in the breast area under the wings and in the thigh area, ensuring that both legs are secured together. This will allow the chickens to cook evenly.
Step 4
Cut the remaining whole lemons in half, brush the cut sides with olive oil, and sprinkle with salt and pepper.
Step 5
Place the chickens on the grill skin-side down and cook covered for ten minutes. Then rotate them 90 degrees clockwise, cover again, and cook for another ten minutes. Repeat this rotation two more times, then flip the chickens skin-side up and cook for twenty minutes, turning them 90 degrees every five minutes. Transfer the cooked chickens to a serving platter, and place the lemons cut-side down on the grill for fifteen minutes.
Step 6
Remove the skewers from the chickens and cut the bodies into four pieces. Serve with lemon wedges.
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