Grilled chicken with salmoriglio

Ingredients

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The following ingredients have 4 Servings

• 1 chicken (about 1.8kg), butterflied
• 1 tbsp olive oil
• 1 tbsp rosemary
• 1 garlic clove, finely chopped
• To serve: lemon halves
• 1 garlic clove, crushed
• 2 bunches oregano
• 60 ml extra-virgin olive oil (¼ cup)
• Juice of 1 lemon

Instruction

• Place chicken in a plastic bag with oil, rosemary and garlic, season well, seal, then massage chicken through bag to coat well. Refrigerate to marinate (at least 2 hours or overnight). Bring to room temperature an hour before cooking.
• Heat a barbecue to medium-high heat and grill chicken, turning often, until golden and the juices run clear when the thigh is pierced with a skewer (20-25 minutes).
• For salmoriglio, pound garlic and a pinch of salt to a paste with a mortar and pestle. Add oregano, pound to a paste, then stir in olive oil and lemon juice and season to taste. Serve with chicken and lemon halves on the side.