Grilled Oregano Chicken - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Roman
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.
Ingredients
- 10 oil-packed anchovy fillets, finely chopped
- 4 garlic cloves, finely grated
- 1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
- 1/2 cup olive oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 small onion, thinly sliced
- 1/2 cup coarsely chopped fresh oregano, plus leaves for serving
- 1 (3 1/2 –4-pounds) chicken, halved lengthwise
- Vegetable oil (for grilling)
- Tomatoes in Chile-Fennel Oil
Instructions
- Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
- Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4 –12 hours.
- Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30 –40 minutes.
- Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
- Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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