1 Split Fryer
1/2 cup of olive oil
Juice of 2 lemons
1 tablespoon oregano
1 tablespoon coarse sea salt
coarse black pepper, freshly ground

Combine olive oil, lemon juice, and oregano;

pour over halved chicken in a large glass baking dish.

Sprinkle chicken on both sides with sea salt and black pepper.

Place in refrigerator and marinate for 2 hours or more. Turn chicken at least once during marinade process.

Take chicken out of marinade.

Cook on preheated grill, using indirect heat for 25 minutes.

Turn once cook for an additional 25 minutes.

Remove from heat, cover loosely with foil and let sit for 5 minutes before serving.

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