- 1 whole Grassfat chicken
- 1/4 cup lemon juice
- 1-2 tbsp garlic (fresh chopped or powdered)
- 1-2 tbsp oregano
- salt and ground black pepper to taste
Preheat grill to around 400°F.
Quarter the chicken (or cut up as desired) and coat both sides with lemon juice.
Sprinkle on garlic, oregano, salt and pepper. When grilling it is hard to over-season, so don’t skimp!
Grill for 12 to 14 minutes on each side or until internal temperature is 160°F/71°C and skin is crispy.
Make sure the grill is good and hot before you put the chicken on, and feel free to turn more than once during cooking to get that crispy grilled look evenly on both sides.