Grilled Oregano Chicken
A Mediterranean-inspired grilled chicken dish featuring a flavorful marinade of anchovies, garlic, and oregano, finished with a zesty olive and lemon sauce. The chicken is grilled until perfectly charred and served with tomatoes in chile-fennel oil.
Ingredients
- •10 fillets oil-packed anchovy fillets
- •4 cloves garlic
- •1½ cups green olives
- •½ cup olive oil
- •1 tablespoon lemon zest
- •2 tablespoons fresh lemon juice
- •to taste Kosher salt and pepper
- •1 small onion
- •½ cup fresh oregano
- •1 whole chicken
- •2 tablespoons vegetable oil
- •1 serving Tomatoes in Chile-Fennel Oil
Cooking Instructions
- 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.
10 min
- 2.
Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4-12 hours.
240 min
- 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.
40 min
- 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.
15 min
- 5.
Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
5 min
- 6.
Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.
