Broiled chicken

Ingredients

• 5chicken drumsticks, with thighs still attached
• 15 ml (1 tbsp)salt
• 15 ml (1 tbsp)dried Greek oregano
• 7.5 ml (½ tbsp)paprika
• 60 ml (¼ cup)fresh lemon juice
• 60 ml (¼ cup)Greek olive oil

Instructions

1. 1

   Boil the chicken

   Bring a large pot of water to the boil and add the chicken. Boil for about 30 minutes, then drain and discard the water. Wash the pot, bring a fresh large pot of water to the boil, add the chicken and boil for a further 30 minutes.

2. 2

   Season the chicken

   Lift the chicken out of the pot and sprinkle it with the salt, oregano and paprika.

3. 3

   Heat the grill

   Set the oven to the grill (broil) setting.

4. 4

   Grill the chicken

   Arrange the chicken pieces on the rack of a roasting pan. Pour about 120 ml (½ cup) of water into the bottom of the pan, to a depth of about 2.5 cm (1 inch). Grill for 10 minutes, turn the pieces carefully and grill for a further 10 minutes, until golden brown on all sides. Transfer the chicken to a platter and pour over the lemon juice and olive oil.

5. 5

   Serve the chicken

   Enjoy!

What is Greek-style broiled chicken?

This dish pairs gently boiled chicken with a brief stint under the grill, then finishes it with lemon juice and olive oil. It draws on familiar Greek flavours, especially oregano, olive oil and citrus.

The two-stage method is the defining feature: boiling cooks the chicken before grilling adds colour to the outside. The finishing drizzle brings freshness and richness just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 441 calories, 27g protein, 1g carbs, 36g fat.

The chicken provides most of the protein, while its skin and the olive oil contribute much of the fat. The recipe has very little carbohydrate; serve it with vegetables or a modest portion of potatoes or bread for a more balanced plate.

The seasoning and finish

Oregano and paprika: these are sprinkled over the chicken after boiling, so spread them evenly across the pieces.

Lemon and olive oil: the recipe adds both after grilling. Pour them over the chicken on the platter so the juices and seasoning collect together.

Why use fresh boiling water?

First boil: the method calls for about 30 minutes in the initial pot of water, which is then drained and discarded.

Second boil: wash the pot, bring fresh water to the boil and cook the chicken for another 30 minutes. Keep the order and timings as written for this recipe.

Getting an even golden finish

Arrange the pieces on the roasting-pan rack and add about 120 ml of water to the pan beneath it. The water should sit about 2.5 cm deep, without covering the chicken.

Grill for 10 minutes, turn the pieces carefully, then grill for another 10 minutes. Look for golden-brown colour on all sides, as directed in the method.

Timing and serving

The two boiling stages take about an hour, followed by 20 minutes under the grill; allow extra time for bringing each pot of water to the boil. Keep the lemon juice and oil ready for the final step.

Serve the chicken hot from the platter. A simple salad, vegetables or bread can round out the meal and catch the lemony oil.

Recipe notes & tips

• Use a pot large enough to hold the chicken without packing the pieces tightly.
• Discard the first batch of water and wash the pot before starting the second boil.
• Mix the salt, oregano and paprika evenly over the chicken so each piece gets some seasoning.
• Turn the chicken carefully after the first 10 minutes under the grill.
• Pour the lemon juice and olive oil over the chicken only after it is on the platter.

Variations

• Extra lemon: Serve with additional lemon wedges for a sharper finish.
• More oregano: Add a little extra dried oregano to strengthen the herbal flavour.
• Garlic note: Add crushed garlic to the lemon juice and olive oil before pouring them over the chicken.
• Fresh herbs: Scatter chopped parsley over the plated chicken for a fresh finish.
• Vegetable side: Serve with grilled vegetables to make the meal more substantial.

Common mistakes to avoid

• Skipping the fresh water: drain the first pot and wash it before boiling the chicken again.
• Crowding the roasting-pan rack: leave space around the pieces so the grill can colour them more evenly.
• Adding too much water: keep the water in the bottom of the pan to about 2.5 cm deep.
• Forgetting to turn the chicken: flip the pieces after 10 minutes for browning on both sides.
• Adding the lemon and oil too early: pour them over the chicken after grilling, as the method directs.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3 days. Reheat until piping hot throughout; add a little water if needed to keep the chicken from drying out.

Frequently asked questions