Oregano-Marinated Grilled Chicken with Charred Lemons
"Grilling a whole chicken is easy when you butterfly it. Also known as spatchcocking, butterflying is simply removing the backbone so the bird can be opened up like a book and laid flat, which promotes fast and even cooking. You can ask your butcher to do it, though it’s easy to do yourself with a good pair of kitchen scissors. We’ve added a step that involves threading two skewers through the butterflied chicken, which keeps it flat and makes for a pretty presentation. Special equipment: You’ll need 4 skewers for this recipe; it’s easier to thread the chicken using metal skewers, though you can use wooden ones. Be sure to soak wooden skewers in warm water for 30 minutes before using, so they don’t burn on the grill...."
INGREDIENTS
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5 tablespoons lemon juice
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5 tablespoons dry white wine
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1/2 cup olive oil
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1/4 cup oregano
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2 tablespoons thyme
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1/2 onion
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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2 (4- to 5-pound) whole chickens
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Kosher salt
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black pepper
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4 skewers
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3 lemons
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2 tablespoons olive oil
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Kosher salt
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black pepper
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