Grilled Greek Chicken

1. 1

   Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.

2. 2

   Divide marinade between 2 large re-sealable plastic bags.

3. 3

   Lightly pierce chicken with meat fork to deeply accept marinade.

4. 4

   Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.

5. 5

   Preheat grill to medium and lightly oil grates.

6. 6

   Remove chicken from bags and pat dry with paper towels.

7. 7

   Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.

8. 8

   Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.

9. 9

   (If browning too quick, move to part of grill with less heat or turn down grill.).

10. 10

    Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.

11. 11

    Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.

12. 12

    Garnish chicken with oregano sprigs and service with grilled lemons.

* Per serving · 4 servings · Values may vary.

No additional tips available.