RECIPES GRILLED OREGANO CHICKEN

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
 1.50 cups green olives (such as Castelvetrano), plus ½ cup brine reserved
 0.50 cup olive oil
 1 tbsp finely grated lemon zest
 2 tbsp fresh lemon juice
 Kosher salt and freshly ground black pepper
 1 small onion, thinly sliced
 0.50 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
1

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.

2

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

3

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.

4

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.

5

Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.

6

Do Ahead: Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 490
% Daily Value *
Total Fat 36g56%
Saturated Fat 8g40%
Cholesterol 110mg37%
Sodium 670mg28%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 10 oil-packed anchovy fillets, finely chopped
 4 garlic cloves, finely grated
 1.50 cups green olives (such as Castelvetrano), plus ½ cup brine reserved
 0.50 cup olive oil
 1 tbsp finely grated lemon zest
 2 tbsp fresh lemon juice
 Kosher salt and freshly ground black pepper
 1 small onion, thinly sliced
 0.50 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

1

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.

2

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

3

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.

4

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.

5

Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.

6

Do Ahead: Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

RECIPES GRILLED OREGANO CHICKEN

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