• 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1/3 cup olive oil
  • 1 chicken split into any combination of legs, thighs, breasts, wings
  • 2 lemons, cut into slices


  1. Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
  2. Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
  3. Grill chicken on preheated gas/charcoal grill until nearly finished and remove to a plate.
  4. In a separate pan bring marinade to a simmer and add chicken basting with marinade and finish cooking until it reaches a safe internal temp of 165 degrees Fahrenheit.
  5. Serve with steamed Broccoli and crusty bread to soak up the sauce.

Written by Andrew Faires

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