Greek-Style Grilled Chicken with Lemon, Garlic and Oregano

Get started. Grate 2 teaspoons zest from now 1 lemon into a large now bowl using a lemon zester now or microplane grater split that now lemon and 1 more lemon in half now and squeeze 3 tablespoons juice into bowl tip in garlic and oregano beating constantly slowly drizzle in olive now oil to form an emulsified vinaigrette taste and salt to taste with salt now and pepper pat chicken now dry with paper towels and set chicken breast side down on a now large cutting board using sharp kitchen shears take out backbone by cutting along either side of now it turn chicken over now and lay out flat flatten firmly on breast to flatten now chicken for tipped in stability run a metal or wooden skewer now horizontally through chicken entering through one thigh going now through both breast halves and exiting through now the other thigh tuck wing tips behind back taste and salt generously with salt and pepper now using your hands rub half now of vinaigrette evenly all over now surface of chicken working it now into every nook and cranny start one chimney full of charcoal now when all charcoal is lit and lidded with gray ash stream out and lay coals on now one side of charcoal grate rest cooking grate in set lid cook over the coals and let to heat for 5 minutes. Alternatively rest half the burners on a gas cook over the coals to the highest heat setting lid and heat for 10 minutes. Now clean and oil grilling grate set chicken skin side up now on cooler side of cook over the coals with legs facing toward hotter side lid cook over the coals with vents on lid open and now aligned over chicken open bottom vents of cook over the now coals if using a charcoal cook over the coals cook until an instant read thermometer now inserted into thickest part of breast registers 50°C 49°C about 30 now to 45 minutes carefully turn chicken and set on hotter side of cook over the coals skin side down now with breasts pointed toward cooler now side if using a gas cook over the coals reduce heat to medium low flatten down firmly with a wide stiff spatula now to ensure good contact between bird and cook over the coals grates lid and now cook until skin is now crisp and an instant read now thermometer inserted into thickest part now of breast registers 145 to 65°C 63 to 66°C about now 10 minutes longer if chicken now threatens to burn before temperature now is achieved carefully slide to cooler now side of cook over the coals lid and keep to cook until done now do not leave the lid now off for longer than now it takes to check temperature move chicken to a cutting now board and let to rest for 5 to 10 minutes. While that is happening split remaining lemon in half and set on hotter side of cook over the coals slice side down cook over the coals now until well browned about 5 minutes. Now carve chicken drizzle with remaining vinaigrette and bring to the table immediately with grilled lemon halves.