Serves: 8
Preparation time: 20 mins + 20 mins cooking time
Ingredients:
- Approx. 1.2 kg chicken bits (either two small whole, fresh chickens or a combination of wings, breasts and thighs, depending on how lazy you're feeling)
- 60ml (1/4 cup) fresh lemon juice
- 2 tbs olive oil
- 1 tbs sweet paprika
- 1 tbs dried oregano
- 2 garlic cloves, crushed
- Lemons, halved, to serve
Method:
- If using whole chickens, break down into component parts, removing the bones. If using a combination of pre-prepared chicken bits, may be worth cutting each into three or four parts to make marinading more effective and serving a little easier.
- Combine the lemon juice, oil, paprika, oregano and garlic in a small bowl. Season with salt and pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.
- Preheat a barbecue grill or chargrill on medium. Cook the chicken on grill, skin-side up, brushing occasionally with any remaining marinade, for 10 minutes. Turn and cook for a further 8-10 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a plate.
Notes:
This recipe goes beautifully with the asparagus, feta and black olive salad recipe which you can find here.