- One 3-4 lb chicken; cut up
Marinade:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry white wine
- 6 cloves garlic, minced
- 2 tablespoons fresh oregano leaves;
0r 3 teaspoons dried oregano leaves
- 1 teaspoons red pepper flakes
Garnish:
- lemon zest from one lemon; grated
- 10 -15 oil cured black olives
- 10 -15 cracked green olives
- fresh oregano sprigs
- salt
- red pepper flakes to taste
Combine all the marinade ingredients into a non-aluminum dish. Add chicken pieces
and toss to coat evenly. Cover and
refrigerate for 3 hours or overnight. Remove from refrigerater 1 hour before
grilling.
Prepare grill. Cook chicken for 30 to 40 minutes over medium coals turning once. When cooked tranfer the chicken to a platter and
garnish with oregano sprigs, lemon zest, black and green olives and red pepper
flakes by arranging over the top of the chicken.
Cover and let rest for 30 minutes to one hour. This is needed to blend the
flavors. Season with salt and serve at room tempature.
