MOM'S CHICKEN

Mom's Chicken image

Provided by Michael Symon : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.