Grilled Oregano Chicken Recipe

Name: Grilled Oregano Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oil-packed anchovy fillets, finely chopped; 4 garlic cloves, finely grated; 1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved; 1/2 cup olive oil; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt, freshly ground pepper; 1 small onion, thinly sliced; 1/2 cup coarsely chopped fresh oregano, plus leaves for serving; 1 (3 1/2-4-pounds) chicken, halved lengthwise; Vegetable oil (for grilling)

Servings: persons

10 oil-packed anchovy fillets, finely chopped
4 garlic cloves, finely grated
1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
1/2 cup olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
1 small onion, thinly sliced
1/2 cup coarsely chopped fresh oregano, plus leaves for serving
1 (3 1/2-4-pounds) chicken, halved lengthwise
Vegetable oil (for grilling)

1
Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
2
Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4-12 hours.
3
Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30-40 minutes.
4
Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
5
Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
6
Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

2754

kcal

Calories

282

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, finely grated, 1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved, 1/2 cup olive oil, and more.

Yes, Grilled Oregano Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Oregano Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions