pollo origanato alle brace

grilled oregano chicken


4     chicken legs and thighs
4     garlic cloves
1/4  cup parsley leaves
1/4  cup lemon juice
1/2  cup olive oil
4     tablespoons dried oregano
       sea salt
       freshly ground black pepper
       crushed red chili pepper (optional)
       lemon wedges

Rinse the chicken and remove any excess fat and skin, then pat dry.

Make a marinade by mincing the garlic, finely chopping the parsley and
squeezing the lemon juice, then place the ingredients in a bowl and combine
with the olive oil, oregano, salt, and pepper.

Put the chicken legs and thighs in a baking dish and pour the marinade over
them, then cover and place in the refrigerator for at least a couple hours, turning
the chicken every thirty minutes or so.

Preheat a gas grill to moderate temperature, or light the charcoal.

Place the chicken on the hot grill and baste regularly with the marinade. Turn
the chicken after about ten minutes and continue basting until the chicken has
thoroughly cooked and is crisp and golden brown.

Brush the chicken with the remaining marinade and serve with lemon wedges.
                                                            the food of the eolian islands and sicily

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