Mushroom Chicken (For the Grill)

• 1 -1 14 lb chopped cremini mushroom (or shiitake or button or any mix of these)
• 1 garlic clove, minced
• 2 teaspoons fresh snipped oregano (1/4 tsp dried crushed)
• 2 tablespoons olive oil
• 2 tablespoons marsala wine (optional)
• 1 teaspoon anchovy paste or 1 teaspoon soy sauce
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 2 12-3 lbs meaty chicken pieces
• lemon, halves

1. In skillet cook mushrooms,garlic, and oregano in hot olive oil over medium heat for 6 minutes or until tender, stirring occasionally.
2. Remove from heat.
3. Stir in Marsala, soy sauce, salt, and pepper.
4. Return to heat; cook and stir 2 minutes more.
5. Remove from heat.
6. Cool.
7. Loosen skin on each piece of chicken on one side.
8. Stuff mushroom mixture under skin.
9. Sprinkle lightly with salt and pepper.
10. For charcoal grill, arrange medium-hot coals around drip pan.
11. Place chicken, bone side down on grill rack over drip pan.
12. Cover and grill 50-60 minutes or until chicken no longer pink.
13. (170F for breasts 180F for thighs and drums).
14. For gas grill, preheat grill.
15. Reduce heat to medium.
16. Adjust for indirect cooking.
17. Place chicken on grill rack; grill as above.
18. Serve with fresh lemon and oregano sprigs.

cremini mushroom, garlic, oregano, olive oil, marsala wine, anchovy, salt, ground pepper, chicken, lemon

Taken from www.food.com/recipe/mushroom-chicken-for-the-grill-238045 (may not work)