Grilled Oregano Chicken

Name: Grilled Oregano Chicken
Cuisine: Mediterranean
Ingredients: 10 oil-packed anchovy fillets, finely chopped; 4 garlic cloves, finely grated; 1½ cups green olives (such as Castelvetrano), plus ½ cup brine reserved; ½ cup olive oil; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; 1 small onion, thinly sliced; ½ cup coarsely chopped fresh oregano, plus leaves for serving; 1 3½–4-pound chicken, halved lengthwise; Vegetable oil (for grilling); ½ cup olive oil; 2 tablespoons crushed red pepper flakes; 1 tablespoon fennel seeds; 3 pounds large tomatoes, preferably heirloom, sliced into ¼-inch-thick rounds; 1 tablespoon (or more) red wine vinegar; Flaky sea salt

6 steps

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Updated at: Thu, 17 Aug 2023 12:25:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories782.8 kcal (39%)

Total Fat64 g (91%)

Carbs12.7 g (5%)

Sugars4.8 g (5%)

Protein40.7 g (81%)

Sodium712.1 mg (36%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

10oil-packed anchovy fillets

finely chopped

4garlic cloves

finely grated

1 ½ cupsgreen olives

such as Castelvetrano, plus 1/2 cup brine reserved

½ cupolive oil

1 tablespoonlemon zest

finely grated

2 tablespoonsfresh lemon juice

kosher salt

freshly ground black pepper

1onion

small, thinly sliced

½ cupfresh oregano

coarsely chopped, plus leaves for serving

1 x 3.5 poundchicken

halved lengthwise

vegetable oil

for grilling

½ cupolive oil

2 tablespoonscrushed red pepper flakes

1 tablespoonfennel seeds

3 poundstomatoes

large, preferably heirloom, sliced into 1/4-inch-thick rounds

1 tablespoonred wine vinegar

flaky sea salt

Instructions

Step 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.

Step 2

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

Step 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.

Step 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.

Step 5

Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.

Step 6

Do Ahead: Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

View on bon appétit

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