Grilled Greek Chicken

Yield: 4 servings.


  • 1/2 cup extra-virgin olive oil
  • 1 bunch fresh oregano, leaves picked
  • 4 garlic cloves, finely minced
  • juice of one lemon (enough, maybe 2 lemons)
  • Kosher salt and freshly cracked black pepper
  • 1 whole organic chicken, quartered


  1. In a medium bowl whisk together oil, oregano leaves, garlic, lemon juice and kosher salt and pepper. Pat chicken dry and place in sealable plastic bag.  Pour mixture over chicken and seal bag, pressing out excess air, then turn bags over several times to distribute marinade.  Put chicken bag in a shallow dish and marinate, chilled for at least 12 hours and up to 24 hours.
  2. Preheat oven to 350 degree F.
  3. Place grill pan over moderately high heat until very hot.  Place chicken skin side down and cook until well browned, about 10 to 13 minutes.  Flip chicken over and cook for another 8 to 10 minutes.  Transfer chicken to a sheet pan and finish cooking in oven, until golden brown and cooked through, about 25 to 30 minutes.  Let chicken rest 10 minutes before serving.