Name: Grilled Oregano Chicken
Yield: 8 Servings
Ingredients: 10 oil-packed anchovy fillets, finely chopped; 4 garlic cloves, finely grated; 1½ cups green olives (such as Castelvetrano), plus ½ cup brine reserved; ½ cup olive oil; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; 1 small onion, thinly sliced; ½ cup coarsely chopped fresh oregano, plus leaves for serving; 1 3½–4-pound chicken, halved lengthwise; Vegetable oil (for grilling); Tomatoes in Chile-Fennel Oil

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Juco

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Recipe notes