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Garlic and Oregano Marinated Grilled Chicken

Contributed by: Chris WebAdmin. of

Grilling is an ideal way to make a healthy and delicious gourmet meal without spending a lot of time in the kitchen. Cooking over an open flame sears in the flavor and texture of well-seasoned meats. Dazzle family and friends at your next backyard get-together with this amazing recipe, courtesy of "Bobby Flay's From My Kitchen To Your Table" (Clarkson Potter), by Bobby Flay and Joan Schwartz.

Marinate this chicken with tons of garlic and lots of fresh oregano (fresh really is the best, but if you can't find it, dried is acceptable). Then grill it like any ordinary chicken. The result will be far from ordinary - it will be full of great flavor.


  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
  • 12 garlic cloves, coarsely chopped
  • 1/2 cup fresh oregano leaves
  • 2 cups pure olive oil
  • Salt and pepper


  • 4 chickens, 21/2 pounds each, cut into quarters
  • Salt and pepper


In a blender, combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano and blend 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Makes about 3 cups.

Season the chicken quarters with salt and pepper to taste and marinate in the garlic and fresh oregano marinade two hours, refrigerate.

Prepare a grill. Remove the chicken quarters from the marinade and shake off any excess. Grill until done, about 10 minutes on each side, and place on a serving platter.



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