source: Clay T. Martin
This is a knockout. The chicken has a crispy brown skin, super moist flesh, and an amazing taste of garlic and oregano with the bright spike of lemon.
|5||pounds||Chicken skin on, bone in|
|1||batch||Greek Baste and Marinade (see below)|
We like just thighs, but this can be done with thigh leg quarters or even halves. Trim the excess fat and skin from the meat, it will only cause fires when cooking. Salt and Pepper the skin side and let stand on a rack for 20 minutes.
Place the chicken skin side down on your grill, and then start flame on low. Keep the grill open and stay with it. You will have to move the chicken around as you get flair ups, sometimes a spritz of water (after you have moved the chicken) can encourage the fire to die and the grease to move lower in the grill.
After around 10 minutes, close the grill for 2 minutes. This will dry the top side of the chicken (Figure 1 both basted and dry). Open the grill and baste with the sauce, then close the grill again.
Stay with the grill!!! You will have to deal with flair ups until the skin has lost most of its fat.
When the skin starts to brown, flip and baste the top. Close the grill again and cook about 10 minutes. Baste again, turn and baste the side that was down. From here on out, you will baste the up side about a minute before turning, and baste the again immediately after turning.
Depending on how low you heat is, you may need to turn the meat more often. I find myself turning the meat more often as it nears completion. When the skin has cooked enough so you will not rip it when turning, you can turn more often. The more baste you get on the chicken, the better the taste and the better sealed the meat will be.
When the chicken is done (check with insta-read thermometer if you have doubts)
place it on a platter, but don't cover, to rest for 10 minutes.
If your cooking chicken that has the thigh or leg bone exposed, the meat pulling away from the ends of the bone is a good sign of doneness. Remember, breast meat is done at a lower temperature than dark meat, 165F verses 185F. Poking the meat with a knife and looking for clear fluids indicates it is done also, but lets juices out.
For larger pieces of meat, or for better flavor, make two batches of baste. Marinade the meat in one batch overnight. Keep the other batch in the fridge to use as your baste.
If you are using thigh leg quarters or halves you can french the legs to give you a moister, plumper chicken leg. To do this, just cut through the tendons and skin at the base of the leg (thin bit) just above the joint. When the meat cooks, the leg meat will pull into a ball at the top of the leg and come out with more of it's moisture intact.
In a blender add wine, herbs, salt and egg. Roll your lemon on a cutting board, then zest the skin into the blender. Juice the lemon into a measuring cup and then add bottled lemon juice to make the total amount 1/2 cup. Add the juice to the blender.
Remove the paper and trim the hard end from the garlic. Cut into smaller pieces to help with the blending. Add to the blender.
With the lid on start your blender and blend until the solids are broken up. Then slowly add the oil to make an emulsion. When the oil is in, you are done.
If you are not going to use immediately, keep in the fridge.