In traditional Greek cuisine, game takes pride of place, with this is often preferred chicken meat. The taste of fried on grilled chicken will acquire a Mediterranean shade if in For seasoning, take the classic combination in Greek: oregano, garlic and lemon juice. So that the dish retains all its the inherent benefits of Mediterranean cuisine, stop your choice of olive oil, because without it also can not do кухня Греции. 
Time: 2 час.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole chicken (1.5 -1.8 kg.)
- 1 tbsp. olive oil
- Juice of 2 lemons and zest of 1 lemon
- 3 cloves of grated (or thinly sliced) garlic
- 2 tbsp. l finely chopped oregano
- 2 feathers finely chopped green onions
- 1/4 Art. chopped dill
- Equipment: universal kitchen scissors or, preferably game scissors
Recipes with similar ingredients: chicken, lemon juice, onion green, dill, oregano
Recipe preparation:
- To make the chicken flat, first remove the ridge, making incisions on the carcass on both sides of the spine with kitchen with scissors. Having removed the ridge, turn the chicken upside down and press the keel so that the carcass takes a flatter shape the same thickness.
- In a medium-sized bowl, mix olive oil, lemon juice and zest, garlic, oregano, 1.5 tsp. salt and 1/4 tsp pepper. Transfer the chicken to a cooking bag with a clasp and place in a deep plate. Pour in half the cooked chicken bag marinade, use the rest of the marinade when serving. Close bag, rotate it to evenly distribute the marinade. Refrigerate for 1 hour.
- Remove the chicken from the marinade bag, drain the excess marinade from carcasses. Dry with a paper towel and season evenly. salt, pepper. Leave at room temperature for 30 minutes.
- Prepare the grill for indirect medium heat: for gas grills (with 3 or more burners) set all burners to a heat higher medium, after 15 minutes of preheating, turn off one from medium burners and reduce remaining to medium heat. At charcoal grill should be ignited in the starter briquettes and when they flare up and cover with ashes, put them in grill roaster on one side. On the other hand, install drip tray to avoid ignition from dripping fat.
- Place the chicken (cut side down) on the raspper in side of the direct heat, turning the back of the carcass to the hot side. Cover the chicken and cook while the thermometer is with a probe, installed in the thickest part of the chicken leg, will not show 65-70 ° C (almost complete readiness), approximately 50 minutes.
- Move the chicken to the direct heat of the grill. 2 minutes later flip the carcass to fry until crisp for 3-4 minutes. Check again the temperature of the chicken thighs – she must be at least 73-74 ° C. If the temperature is lower, again move chicken to indirect heat, cover and cook until desired temperature. Remove the finished chicken from the grill and cool in 20 minutes before serving.
- Add the green onion and dill to the remaining marinade. Sprinkle it chicken or serve in a gravy boat.
