Chicken & Poultry Dishes
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Recipes Grilled Oregano Chicken

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  • Serves: 8
  • Complexity: easy
  • Calories: Calories (kcal) 490 Fat (g) 36 Saturated Fat (g) 8 Cholesterol (mg) 110 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 35 Sodium (mg) 670

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

  • 10 oil-packed anchovy fillets, finely chopped
  • 4 garlic cloves, finely grated
  • cups green olives (such as Castelvetrano), plus ½ cup brine reserved
  • ½ cup olive oil
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 small onion, thinly sliced
  • ½ cup coarsely chopped fresh oregano, plus leaves for serving
  • 1 3½–4-pound chicken, halved lengthwise
  • Vegetable oil (for grilling)
  • Tomatoes in Chile-Fennel Oil

Directions

    • Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
    • Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.
    • Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.
    • Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef’s knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
    • Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
    • Do Ahead: Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.
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