Greek-Style Barbecued Chicken


1 whole chicken
2 small red onions, coarsely grated
2 bunches fresh oregano, leaves picked, chopped
2 tbs finely grated lemon rind
4 garlic cloves, crushed
2 long fresh green chillies, seeded, finely chopped
1/3 cup olive oil
Olive oil, to grease
Fresh oregano sprigs (optional), to serve

Rinse 1 chicken inside and out under cold running water. Pat dry with paper towel. Place, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone. Turn the chicken and open. Press to flatten. Place in a glass or ceramic dish. Season with salt and pepper.

Combine the onion, chopped oregano, lemon rind, garlic, chilli and oil in a bowl. Spread the mixture over the chickens. Set aside for 10 minutes to marinate.

Preheat a barbecue flat plate on high. Brush with oil. Cook the chickens, skin-side down, on barbecue for 10 minutes or until browned. Turn and cook for a further 20 minutes or until cooked through.

Cut into pieces and place on a serving platter. Top with oregano sprigs, if desired.

On the side:

Greek salad: Combine 2 baby cos lettuce hearts, trimmed, cut into wedges; 3 tomatoes, chopped; 1 red capsicum, seeded, chopped; 1 Lebanese cucumber, trimmed, halved crossways, sliced; and 100g pitted kalamata olives, halved, in a large bowl. Arrange 200g feta, sliced, on top. Sprinkle with 1 tsp dried oregano. Whisk 60ml (1/4 cup) olive oil, 1 1/2 tbs lemon juice and a pinch of sugar in a jug. Season with salt and pepper. Drizzle over salad.

Cook's tips:

Once you've cooked the chicken, follow these tips to cut it into pieces. Place the chicken, breast-side up, on a clean work surface. Use poultry shears or a sharp knife to cut the breast in half along the breastbone. Cut around the legs, between the thigh and the breast pieces.

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Midwest Foods Dubbo