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.

No additional tips available.

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

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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.

Grilled Oregano Chicken

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