Nothing’s more American than grilling on the Fourth of July. But we wanted to mix it up a bit and not just do the regular burgers and hot dogs so Lynn found this recipe for grilled chicken on Epicurious and it was delicious. Though it takes quite a while to cook on the grill, the low and slow method leaves you with delicious, tender piece of chicken.
Sadly, I didn’t get to take a picture so here’s one from the original recipe.
Grilled Chicken with Lemon, Garlic, and Oregano
4 lemons, juiced
1/4 cup finely chopped fresh oregano
2 Tbsp minced garlic
1/2 Tbsp kosher salt
1 tsp black pepper
1/3 cup olive oil
8 chicken legs (drumsticks) with skin (that’s the most delicious part)
1. Whisk everything but the olive oil together (don’t whisk the chicken either).
2. Keep whisking and slowly pour in the olive oil to make an emulsion.
3. Marinate the chicken legs in this for a couple of hours in the fridge.
4. Preheat your grill.
5. Make one side of your grill hot and the other not by either turning one burner on high and the other on low or pushing all your coals to one side.
6. Place the chicken on the cool side of the grill and let it cook for about an hour, flipping it every 15-20 minutes.
Note: If you’re using charcoal you may need to add some briquettes during the hour to keep them going, you’re charcoal bag should tell you how many and how often.