Grilled Chicken with Oregano
Yield
4 servingsPrep
10 minCook
30 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken pieces
with the skin attached |
|
| 2 | each |
garlic cloves
|
|
| 1 | small |
white onion
sliced |
|
| 1 | cup |
chicken broth
|
|
| 3 | tablespoons |
oregano
dried, minced |
*
|
| 2 | tablespoons |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken pieces
with the skin attached |
|
| 2 | each |
garlic cloves
|
|
| 1 | small |
white onion
sliced |
|
| 237 | ml |
chicken broth
|
|
| 45 | ml |
oregano
dried, minced |
*
|
| 3E+1 | ml |
chicken broth
|
|
Directions
Put the chicken pieces into a sauté pan in one layer.
Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender, about 25 minutes.
Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly).
Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover.
Set aside to season for 2 hours.
Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.
