GREEK LEMONY MARINATED GRILLED SPLIT CHICKEN
ALL OVER GREECE, the heady, tangy scents of grilled chicken, usually done on a rotisserie, waft through every neighborhood. Grilled chicken is classic take- out fare and something one fi nds in tavernas all over the country. The typical accompaniment to this dish is Greek potatoes fried in olive oil and a tomato salad.
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup strained fresh lemon juice
- 1⁄3 cup dry white wine
- 4 garlic cloves, minced
- 1⁄2 cup chopped fresh oregano leaves
- 1 scant teaspoon freshly ground black pepper
- 1 (31⁄2- pound) whole chicken, giblets removed, split in half
- Vegetable oil for brushing grill rack
- Salt to taste
Instructions:
- In a large bowl, whisk together the olive oil, lemon juice, wine, and garlic until smooth and emulsifi ed. Mix in the oregano and pepper. Turn the chicken in the marinade, cover, and refrigerate for 2 hours or up to 8 hours. Remove from the refrigerator and bring to room temperature in the marinade. Remove from the marinade and pat dry.
- Heat the grill to medium- hot and brush the grill rack with oil.
- Place the chicken on the grill skin side down, and sear for 6 to 7 minutes.
- Salt, then turn and sear on the other side. Salt again. Brush and turn the chicken every 7 to 8 minutes or so, for a total of 35 to 40 minutes, brushing occasionally with the marinade, until the chicken is tender on the inside and crisp on the outside. Remove, cut into portions, and serve.