Cypriot BBQ Chicken

There's one thing us Cypriots do like no other, that's a BBQ. A barbecue to us is more than just good food on a sunny day, it's part of the culture. Some Greeks barbecue every week, come rain or shine. It's a complete family event and the knowledge is passed down the generations. When I hear of someone saying they're having a barbecue but they go on and say that it's a gas barbecue, well I can't help but laugh a little. If you are cooking with gas then you're not having a barbecue. You may as well be using your oven. A real barbecue is with charcoal, that's what gives everything that goes onto it that taste. You can't get that with gas. Yes it takes a little time to master the coals but it's not that hard. Buy quality coal, I recommend Big K, and let your coals die down a little before you start grilling. It just requires a little patience and a little know how. There are plenty of videos online to help you in the right direction. Anyway I've digressed a little and I know there will be plenty who disagree but I have to stick with my Cypriot roots on this one. To make this chicken you will need:

• Chicken thighs, legs or wings
• Dried oregano
• Fresh lemon
• Salt
• Olive oil

Marinate the chicken as far in advance as you can. Put all the chicken into  a zip lock bag, then drizzle in some olive oil so all the chicken is coated, half a lemon's juice, half a teaspoon of salt and a heaped teaspoon dried oregano. Then zip the bag shut and move the chicken around so everything is coated. This will do about 8 pieces of chicken but if you are doing more just add more. If the chicken looks a little sparse with the dried oregano then add a little more. When you're ready to add the chicken to the barbecue get it out of the fridge about an hour in advance before it goes on the grill. They become so crispy and so tender. No barbecue for us is complete without this chicken. It also makes the best leftovers the next day. Yum.