Grilled chicken goes Greek with just a simple marinade.
For this Greek-style grilled chicken, I cook the bird in a similar manner—butterflied, skewered, and slow-cooked until juicy—but the flavorings get a slightly different treatment.
The solution turned out to be a two-stage flavoring process. Instead of making an olive oil-based rub, I decided to combine the aromatics into a emulsified vinaigrette, packing garlic, chopped fresh oregano, olive oil, lemon juice, and lemon zest into one flavorful sauce., which ensures that the legs cook slightly faster than the more delicate breasts so that the white meat stays at a nice juicy 150°F even as the dark meat cooks to a full 165 to 170°F.
For the best results, I start by laying my chicken on the grill that I've set up with a two-zone fire: hot on one side, cool on the other. By laying the chicken on the cool side with the legs pointed towards the hot side then covering the grill, I turn the whole ting into a slow oven, allowing the chicken to cook very gently.
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