Sunday, February 7, 2010

Grilled Lemon Chicken

In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah

Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.

Prep Time: 15 minutes
Cook Time: 20 minutes


4 pounds of chicken, cut in large serving sized pieces
2 teaspoons of salt
1 teaspoon of pepper
2 teaspoons of crushed Greek oregano (rigani)
juice of 2 lemons
2/3 cup of olive oil
2-3 lemons, cut in wedges


Combine lemon juice and olive oil in blender and beat at high speed for several seconds until thick and creamy. Brush meat lightly with a little of the sauce.

In a small bowl, combine salt, pepper, and oregano. Lay chicken on a platter and sprinkle on both sides.

Heat meat rack 4-6 inches over red hot coals for a few minutes. Spread coals evenly and cook chicken for about 10 minutes on each side. Use tongs to turn frequently, basting often with the oil-lemon mixture. Test for doneness.

Serve with lemon wedges, and extra lemon wedges for hand cleaning.

Yield: Serves 4

Recipe quantities: To increase or decrease the recipe, figure on 1 pound of raw chicken per person.

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