Greek Recipes

Greek and Cypriot recipes

Grilled Lemon Chicken – Kotopoulo sta Karvouna me Latholemono

In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah

Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.

Grilled Lemon Chicken - Kotopoulo sta Karvouna me Latholemono

Grilled Lemon Chicken – Kotopoulo sta Karvouna me Latholemono

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 4 pounds of chicken, cut in large serving sized pieces
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 2 teaspoons of crushed Greek oregano (rigani)
  • juice of 2 lemons
  • 2/3 cup of olive oil
  • 2-3 lemons, cut in wedges


  • Combine lemon juice and olive oil in blender and beat at high speed for several seconds until thick and creamy. Brush meat lightly with a little of the sauce.
  • In a small bowl, combine salt, pepper, and oregano. Lay chicken on a platter and sprinkle on both sides.
  • Heat meat rack 4-6 inches over red hot coals for a few minutes. Spread coals evenly and cook chicken for about 10 minutes on each side. Use tongs to turn frequently, basting often with the oil-lemon mixture. Test for doneness.
  • Serve with lemon wedges, and extra lemon wedges for hand cleaning.

Yield: Serves 4

  • Lilian Zeiders says:

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

    May 14, 2013 at 6:44 am

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