Grilled Greek Chicken

• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice (from 2 lemons)
• 1/4 cup finely chopped oregano (Greek, if available) or 1 tablespoon mediterranean dried oregano
• 2 tablespoons olive oil
• kosher salt
• ground black pepper
• 4 (1 1/2 lb) chicken halves
• 4 lemons, halved crosswise
• oregano sprig

1. Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
2. Divide marinade between 2 large re-sealable plastic bags.
3. Lightly pierce chicken with meat fork to deeply accept marinade.
4. Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
5. Preheat grill to medium and lightly oil grates.
6. Remove chicken from bags and pat dry with paper towels.
7. Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
8. Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
9. (If browning too quick, move to part of grill with less heat or turn down grill.).
10. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
11. Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
12. Garnish chicken with oregano sprigs and service with grilled lemons.

lemon zest, lemon juice, oregano, olive oil, kosher salt, ground black pepper, chicken halves, lemons, oregano sprig

Taken from www.food.com/recipe/grilled-greek-chicken-181838 (may not work)