PT1H
Serves 12
Ingredients:
7 Large Lemons
1 Small Bunch Fresh Oregano Leaves
4 Cloves Garlic
2 Tablespoons Kosher Salt
2 Teaspoons Freshly Ground Black Pepper
0.33 Cup Olive Oil
12 Whole Chicken Legs
8 Bone In Chicken Breast Halves
In a large bowl, mix lemon juice, oregano, oil, 1/2 tablespoon salt, 1/2 teaspoon pepper and garlic until combined. Cover & set aside. Meanwhile, trim any excess fat from the chicken and generously season with remaining salt & pepper on both sides.
Prepare a charcoal barbeque by filling it with about 100 charcoal briskets. Prepare one side of the grill with fewer coals for indirect heating. Coat grill grate lightly with cooking spray and preheat to medium-high heat (350 degrees) for at least 20 minutes before cooking.
Arrange chicken on the grill and sear until golden brown, about 8 minutes on each side. Transfer meat to the cooler side of the grill, cover, and cook until meat thermometer inserted in the thickest chicken piece registers at least 165 degrees. Transfer chicken to a large platter and drizzle it with reserved vinaigrette.
Place lemon wheels on hottest grill section and sear to create grill marks, about 3-4 minutes on each side. Arrange grilled lemons attractively around the chicken and serve.
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