Recipe of the Week 5-30-10

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Grilled Chicked with Lemon, Garlic & Oregano

1 T fresh lemon juice
1 T finely chopped fresh oregano
1.5 t minced garlic
1.5 t kosher salt
1/2 t black pepper
3 T olive oil
1 Whole Chicken, cut into pieces
1 lemons, cut crosswise into 1/3-inch-thick slices

Whisk together lemon juice, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.

Discard excess fat from chicken and season with remaining teaspoon salt and 1/4 teaspoons pepper.

Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.

Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.

Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.