Grilled Or Broiled Chicken Parts
- 5 sprigs fresh oregano, parsley, or thyme or a combination
- 1 whole cut-up chicken or 3 pounds parts
- Juice of 2 lemons
- Salt and freshly ground black pepper
- 1 lemon, quartered, for serving
- Either prepare a grill for indirect cooking so that there are hot coals on half and nothing on the other half and put the rack 4 inches from the heat source or turn the broiler to high and put the rack 6 inches from the heat source.
- Pull the herb leaves from the stems and discard the stems.
- Reserve a pinch of the leaves to use as a garnish.
- Put your fingers between the skin and the meat of each piece of chicken to loosen the skin; insert a few leaves of the herb between the skin and the meat.
- Rub the chicken all over with the lemon juice and sprinkle it generously with salt and pepper.
- To grill: When the fire is ready, put the chicken pieces skin side up on the cool side of the grill and cover.
- When the chicken fat begins to melt and drip down, after 10 minutes, turn the chicken and cover again; if the fire flares up, move the chicken to an even cooler part of the grill or turn it so the skin side is up again.
- When the skin has lost its raw look and most of the fat has melted, usually after 20 to 30 minutes, it's safe to move the chicken directly over the fire.
- Cook uncovered, turning now and then, until both sides are nicely browned and the flesh is firm and cooked through, 5 to 10 minutes longer.
- While the chicken is cooking, chop the reserved herb leaves.
- Serve hot, warm, or at room temperature, garnished with the chopped herbs and lemon wedges.