Greek-style barbecued chicken is a flavorful and aromatic dish that can be served during parties or when you have guests. It is best eaten with salad and polenta.
I find it easier to grill the chicken whole, but you may chop it up before marinating it if desired. You may also baste the chicken with the marinade while grilling it.
2 whole fresh chickens
2 small red onions, grated
2 bunches fresh oregano, leaves picked and chopped
2 tablespoons finely grated lemon rind
8 garlic cloves, crushed
2 long fresh green chili, seeded and finely chopped
1/3 cup olive oil
Salt and freshly ground pepper to taste
Fresh oregano sprigs for serving
Rinse the chicken under cold running water. Pat it dry with a paper towel. Place it breast side down on a clean work surface or chopping board. With a sharp pair of kitchen scissors, cut along the sides of the backbone and remove it. Discard. Turn the chicken upside down and flatten it. Put it in a shallow dish. Repeat this with the other piece of chicken. Season it with salt and pepper.
Place the chopped oregano, onions, lemon rind, chili, garlic and olive oil in a small bowl. Mix well. Spread it over the chickens. Make sure you brush the insides as well. Let the chicken marinate for at least 10 minutes or up to overnight.
Preheat a barbecue plate or grill. Lightly grease it with oil. Barbecue the chicken skin-side down for 10 minutes or until it is browned and a bit charred. Flip it over and cook it for another 15 minutes or until it is done.
Cut the chicken into pieces using the kitchen scissors. Transfer it to a serving platter and top with oregano sprigs before serving.
Photo Courtesy Of: @joefoodie