Grilled Chicken Oregano
Pollo Oreganato
Region: Italy, Sicily
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

This Sicilian recipe is a quick way to grill chicken, and the results are an utterly delectable mélange of garlic, oregano, and lemon juice.  If you decide to use boneless, skinless chicken breasts, they will cook even faster than boneless chicken thighs.  Serve with Grilled Eggplant Roll-Ups (see below).  

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 30 minutes

1/2 cup extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

2 garlic cloves, very finely chopped

2 tablespoons finely chopped fresh parsley

1 tablespoon dried oregano

Salt and freshly ground black pepper to taste

2 pounds boneless and skinless chicken thighs

1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

2. Mix together the olive oil, lemon juice, garlic, parsley, oregano, and salt and pepper to taste in a 9 x 12-inch ceramic or glass baking pan.  Dip the chicken pieces in this mixture.

3. Remove the chicken from the marinade and reserve the marinade.  Place the chicken on the grill and cook, basting often with the marinade, until springy to the touch, about 10 minutes on each side.  Serve hot.

Variation: 

Note: 

Posted: 12/14/2006

Referenced Recipes:

Grilled Eggplant Roll-ups