HEYYYY! It’s Monday and I’m actually pretty excited about it. <–positivity peeps.
Today is a great day! Mondays have nothing on my positivity this morning…clearly I’ve had one too many cups of coffee or something, Oooops.
A few bright spots here…we’ve got this killer chicken recipe to chat about (it’s now my go-to Sunday night dinner), the snow that fell last week is finally starting to melt, and today is the day I’m going to finish up my little Half Baked Harvest Cookbook pre-order promotion thing I’ve been working on for weeks now, YES.
Speaking of the book, you guys! The release date is just getting closer and closer, I cannot wait. I’ve been working on something special for all you pre-orderers, so keep a look out for my book pre-order post in the next month or so. The cookbook team and I have started to talk about promotion, events, and tours. I’m just wondering if you guys have suggestions? Anything fun you want to see me do for the book’s release? Let me know!
OK, on to this Lemon and Oregano Grilled Chicken recipe. Let me tell you about it before I end up blabbing on and on about all the other million and one things going on in my head right now.
I LOVE this recipe. Like, I never thought I could love a chicken recipe so much. You know those recipes that you make over and over…the ones that end up being Sunday night dinner for the family? Well, this is that chicken recipe. It’s simple, but the flavors are so fresh and so good.
Growing up, my mom would often make roasted chicken for Sunday night dinner. It was a meal that was easy, and that everyone would eat, I mean, who doesn’t love a roasted chicken?
This recipe is basically the spring/summer version of everyone’s favorite cozy chicken dinner. And the best part? Just like my mom’s roasted chicken, this grilled version is SO easy. Possibly even easier because it doesn’t dirty up a pan.
I have always wanted to a grill a whole chicken, but if I am being honest, it totally intimated me. Spatchcocked chicken (aka taking a whole chicken, removing its backbone, and then flattening it slightly) was just something I never thought I wanted to mess with. But when I tried it out for a cookbook recipe I was hooked. Promise it’s not as scary as it may seem, and all you need is a good pair of chicken scissors. I found this how-to really helpful.
Of course, if you’re not into cutting up a whole bird, you can certainly use chicken breasts and or thighs. The key to this recipe is the lemon and oregano marinade. It’s a mix of extra virgin olive oil, balsamic vinegar, lots of fresh lemon juice + zest, fresh oregano, thyme, and garlic. So basically all of my favorite Mediterranean flavors. I like to let the chicken sit in the marinade overnight. I’ll typically start the recipe the day before I plan on grilling the chicken. If you forget, don’t worry, even an hour in the marinade will still make for a great tasting chicken.
Once the chicken has marinated, all that’s left to do is grill…simple as that. I like to serve the chicken with grilled lemon wedges and tons of fresh basil. As a side dish, I’ll usually do roasted potatoes, fresh bread, and an arugula salad.
Also, I figured that with Memorial Day just a week from today, this might be the perfect grilling recipe to kick of the unofficial, (but official) start of summer! A whole grilled chicken is a total show stopper, and it’s a recipe everyone can love. Plus, any leftovers (…that is if there is any) can be used for easy salads, wraps, and dinners throughout the week…cool. cool.
Double also, I highly recommend taking this recipe for a test run tonight. I mean, Monday’s need a good dinner too!!
Lemon and Oregano Grilled Chicken
- 1 (3 1/2 to 4 pounds) whole chicken or chicken pieces
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- juice + zest of 1 lemon
- 1/4 cup fresh oregano, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced or grated
- pinch of crushed red pepper flakes
- kosher salt and pepper
- fresh basil for, serving
1. If using a whole chicken, remove the chicken giblets. Pat the outside dry. Place the chicken on a cutting board, breast side down, so that the chicken's back is facing up. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is now facing up and press down firmly on the breast and flatten the chicken. Place the chicken in a resealable bag.
3. In small bowl, whisk together the olive oil, balsamic vinegar, lemon zest + juice, oregano, thyme, garlic, and crushed red pepper flakes. Pour the marinade over chicken, rubbing the marinade all over the chickens skin. Seal the bag and place in the fridge for 1-2 hours or preferably over night.
4. Preheat an outdoor grill or large grill pan to medium high.
5. Season the chicken generously with salt and pepper. Grill, breast side down, covered for 10-15 minutes, or until the chicken has a nice char, flip and grill another 10-15 minutes. Flip once more and grill until cooked through and the chicken registers 160 degrees F on a thermometer. Let rest 10 minutes.
6. Serve the chicken with fresh melon, basil and oregano. Enjoy!
Let the grilling season begin!
ps. does anyone else find it totally crazy that I’m talking about snow being on the ground and summer all in the same post. <–craziness.