Time: 2 hours.
Complexity: easily
Servings: 4

Game holds a place of honor in traditional Greek cuisine, with chicken often favored. Grilled chicken will acquire a Mediterranean flavor if seasoned with the classic Greek combination of oregano, garlic, and lemon juice. To ensure the dish retains all the beneficial properties inherent to Mediterranean cuisine, opt for olive oil, as it is also essential to Greek cuisine.

Ingredients:

• 1 whole chicken (1.5-1.8 kg)
• 1 cup olive oil
• Juice of 2 lemons and zest of 1 lemon
• 3 cloves of grated (or thinly sliced) garlic
• 2 tbsp finely chopped oregano
• 2 green onions, thinly sliced
• 1/4 cup chopped dill
• Equipment: all-purpose kitchen shears or, preferably, game shears

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, lemon juice, green onions, dill, oregano

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Preparation:

Step 1
• To make the chicken flatFirst, remove the backbone by making slits on both sides of the backbone with kitchen scissors. After removing the backbone, turn the chicken breast-side up and press down on the keel to flatten the chicken into a uniform thickness.
Step 2
• In a medium bowl, combine the olive oil, lemon juice and zest, garlic, oregano, 1.5 teaspoons salt, and 1/4 teaspoon pepper. Transfer the chicken to a zip-top bag and place in a deep plate.
  
  Pour half of the prepared marinade into the bag containing the chicken; reserve the remaining marinade for serving. Seal the bag and swirl it to distribute the marinade evenly. Refrigerate for 1 hour.
Step 3
• Remove the chicken from the marinade bag and drain any excess marinade. Pat dry with a paper towel and season evenly with salt and pepper. Let sit at room temperature for 30 minutes.
Step 4
• Prepare the grill for indirect medium heat: For gas grills (with 3 or more burners), set all burners to medium-high heat, after 15 minutes of preheating, turn off one of the middle burners and reduce the remaining burners to medium heat.
  
  When cooking on a charcoal grill, light the charcoal briquettes in a chimney starter. Once they're lit and covered in ash, place them in the grill's broiler pan, one side at a time. Place a drip pan on the other side to prevent drippings from igniting.
Step 5
• Place the chicken (cut-side down) on the grill away from direct heat, with the back end facing the hot side. Cover the chicken and cook until a thermometer inserted into the thickest part of a leg registers 155-165°F (65-70°C) (almost done), about 50 minutes.
Step 6
• Move the chicken to direct heat. After 2 minutes, flip it over and cook until crispy, about 3-4 minutes more. Check the internal temperature of the chicken thighs again—it should be at least 165-175°F (73-74°C). If the internal temperature is lower, move the chicken back to indirect heat, cover, and cook until the desired internal temperature is reached. Remove the chicken from the grill and let it cool for 20 minutes before slicing.
Step 7
• Add green onions and dill to the remaining marinade. Drizzle over the chicken or serve in a gravy boat.

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