Lemon-Oregano Grilled Chicken

May 10, 1:39 PMHartford Cooking ExaminerDonna Breault

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What You Need:
1 tablespoon of grated lemon zest
1/3 cup of freshly squeezed lemon juice (from 2 lemons)
1/4 cup of fresh oregano, finely chopped (or 1 tablespoon dried)
2 tablespoons of olive oil, plus more for grill grates
Coarse salt to taste
Ground black pepper to taste
4 chicken halves (1 & 1/2 pounds each) or 2 whole chickens, split
4 lemons, halved crosswise
Oregano sprigs (optional)

What to Do:
STEP 1) Make the marinade: In a small bowl, whisk together the lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large re-sealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.

 
STEP 2) Preheat the grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If the chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

 
STEP 3) Transfer the chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place the lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

 
STEP 4) Enjoy!