Broiled Chicken With Oregano Recipes

OREGANO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

BROILED CHICKEN OREGANO

Steps:

• Several hours before serving or the day before (if time allows), rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl.
• Combine lemon juice, olive oil, salt and pepper to taste, and oregano and pour over chicken.
• Cover the bowl and refrigerate the chicken for 1 hour, turning chicken pieces occasionally.
• When ready to cook, preheat the broiler to its highest setting. Remove chicken from marinade; discard marinade.
• Combine the melted butter, 1/3 cup lemon juice, and remaining oregano to make basting mixture.
• Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. Reserve part of the basting mixture to serve over the chicken when served.
• Broil the chicken 3-4 inches from the heat for 5 to 8 minutes per side, basting often.
• Chicken is done when juices run clear when pierced with a sharp knife.
• Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately.
• This is also good done on a BBQ.

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES

Steps:

• Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
• Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
• Heat the grill to medium.
• Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

LEMON AND OREGANO POUNDED CHICKEN

Steps:

• In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
• Remove the chicken from the refrigerator 15 minutes before cooking.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

GRILLED CHICKEN WITH OREGANO AND LEMON

Steps:

• In a medium bowl, combine chicken, garlic, and oregano sprigs. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover with plastic wrap and refrigerate 30 minutes.
• Set a medium pot of salted water to boil. Heat grill pan or grill to medium-high. Clean and lightly oil hot grill. Remove chicken from marinade and grill until cooked through, about 3 minutes total, flipping once. Transfer cutlets to a platter and tent with foil to keep warm.
• Meanwhile, cook orzo according to package instructions. Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 tablespoon lemon juice, oil, and hazelnuts; season with salt and pepper. Serve chicken and orzo with lemon wedges if desired.

CHEF JOHN'S BROILED CHICKEN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

OREGANO CHICKEN

Steps:

• In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.

BROILED CHICKEN WITH POTATOES AND ONIONS

Steps:

• Preheat oven broiler to high and position rack in the middle of the oven (8 inches from the flame is ideal).
• Remove the chicken from the refrigerator and let it rest while completing the next step.
• In a small mixing bowl, stir together the olive oil, oregano, garlic, paprika, and lemon zest until it forms a paste.
• In a separate mixing bowl, add the chicken, half the paste, and 1 1/2 teaspoons salt. Use your hands to evenly rub the paste over the chicken pieces. Season with pepper and arranges pieces skin side up in a large roasting pan.
• In the same bowl mix the potatoes, onions, remaining paste, and salt. Toss to combine and arrange around the chicken pieces in the roasting pan.
• Place the pan under the broiler, close to the oven door, and broil for 25 minutes.
• Slowly open the door (be careful when opening the door as the smoke and heat can be intense). Remove the pan from the oven and check the temperature of the chicken. The chicken will be done when it reaches a temperature of 160 F and the juices run clear. Let the chicken rest for 5 minutes before serving.
• Squeeze lemon wedges over dish and season with sea salt to taste.

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO

Steps:

• Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
• Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
• Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
• Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
• Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
• Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
• Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
• To cook chicken using a gas grill:
• Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
• Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
• Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

GRILLED CHICKEN WITH LEMON AND OREGANO

Steps:

• Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
• Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA

Steps:

• Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates. Serve with compote.