On Friday's in South Africa, my sisters and I would stand in line at a very popular braai spot waiting on flame grilled chicken and seasoned slap chips (a version of fries). We watched as cooks flipped grill baskets filled with perfectly seasoned Greek-style chicken over an open flame, basting with marinade as they went along. The word braai is Afrikaans for "barbecue" or "roast" and is a social custom in South Africa. We celebrate National Braai Day every September 24th and come together as a diverse nation to enjoy cooking over an open fire with friends and family.
The restaurant that I'm referring to was less of a sit-down establishment and more of a hole in the wall located on a bustling street corner close to public transportation. This made it an ideal place to pick up some takeaway (street food) for dinner after work. Why on a Friday? Usually, Friday was pay day which meant people had a little extra to spend. We waited patiently as the hugely popular chicken quarters and flatties (butterflied whole) in styrofoam containers flew from the counter into eager hands of hungry people in line. I remember the smell of oregano distinctly , and this is my version of that street food made in partnership with Pompeian. We love this chicken for Summer grilling with friends!
Pompeian has been keeping me stocked with their range of olive oils and vinegars for the last few years, and I love using their robust olive oil for marinades. To lighten things up for Summer, their organic extra virgin olive oil spray is perfect to spritz over salads like the one accompanying my chicken. A beautiful light flavor and very handy to have on hand.
Lemon Oregano Chicken:
1/4 cup Pompeian Robust Extra Virgin Olive Oil.
2-3 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons dried Greek oregano
Zest and juice and 1 lemon
4 cloves garlic, crushed and minced
6-8 chicken thighs (or any dark meat)
1 lemon, halved
6-8 medium starchy potatoes, scrubbed
Pompeian Organic Extra Virgin Olive Oil Spray
2 teaspoons kosher salt
2 teaspoons garlic powder
1 teaspoon peri peri chili powder
1 teaspoon dried oregano
Optional to serve: Shredded lettuce, cubed feta, diced tomato, diced cucumber, pickled red onion and lemon wedges.
Whisk olive oil, salt, pepper, oregano, lemon zest, lemon juice and garlic in a shallow dish and add chicken pieces. Use your hands to massage the marinade into the chicken, cover and place in the refrigerator overnight.
Preheat your covered grill to 350F.
Prepare potatoes by slicing them into wedges and adding to a cast iron skillet or baking sheet. Spray with olive oil and add spices. Toss to coat and place on the grill with the chicken and halved lemons. Cook chicken and potatoes for 15-20 minutes or until the internal temperature of the chicken registers 160F. Remove from heat and place in a bowl, squeeze grilled lemon juices over and cover until ready to serve.
This recipe is sponsored by Pompeian. Thank you for supporting the brands that support The Daley Plate.