Adapted from foodgawker.com
large garlic cloves, finely chopped
teaspoon dried oregano
cup extra-virgin olive oil
Juice of 4 lemons, should come out to about ⅓ cup
Salt & pepper to taste
3½ to 4
pounds chicken parts, thighs, legs, etc.
1. Start a fire in a charcoal grill, or pre-heat a gas grill. 2 .Combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and wisk together, this is the Salmoriglio mixture. 3. Season chicken with salt & pepper. 4. Cook on a medium-hot grill turning occasionally until done, about 25 minutes. 5. When chicken is close to being done, heat up a large sauté pan, either on the other side of the grill, the side burner of the grill, or on the stove. 6. Reserve ¼ cup of the salmoriglio. 7. When chicken is cooked transfer to hot sauté pan. 8. Stir the remaining salmoriglio up well and pour over the chicken and cook, turning the chicken in the pan for 2 to 3 minutes. 9. Transfer chicken to serving platter. 10. Pour sauce from pan on top and serve with reserved salmoriglio on the side for drizzling.