Adam Liaw’s chicken cutlets with lemon and oregano

Name: Adam Liaw’s chicken cutlets with lemon and oregano
Cook time: 30 min
Yield: 4-6
Cuisine: Greek
Ingredients: 6 chicken thigh cutlets, skin on; 2 tsp dried Greek oregano, plus extra for serving; 4 garlic cloves, bruised; 1 tsp paprika; ½ cup white wine; 3 tbsp extra virgin olive oil, plus 1 tbsp extra for drizzling; juice of ½ lemon; salt and black pepper, to season; lemon wedges, to serve

Adam Liaw

October 7, 2024

Chicken cutlets with garlic, lemon and oregano. William Meppem

easyTime:< 30 minsServes:4-6

Cooking chicken on the bone is a great way to boost flavour, but slightly loosening the bone from the meat can help the chicken cook more evenly.

Ingredients

6 chicken thigh cutlets, skin on
2 tsp dried Greek oregano, plus extra for serving
4 garlic cloves, bruised
1 tsp paprika
½ cup white wine
3 tbsp extra virgin olive oil, plus 1 tbsp extra for drizzling
juice of ½ lemon
salt and black pepper, to season
lemon wedges, to serve

Method

Step 1
Cut down either side of the bone in the chicken cutlet to loosen the flesh from the bone. This will help the chicken to sit flatter against the barbecue or pan.
Step 2
Combine the chicken with the oregano, garlic, paprika, wine, olive oil and lemon juice and season well with salt and pepper. Refrigerate overnight.
Step 3
Heat a barbecue grill until very hot and grill the chicken skin down for about 5 minutes, then flip and grill on the bone side for about 4 minutes until the chicken is just cooked through.
Step 4
Remove and drizzle with extra olive oil, scatter with a little more oregano and allow to rest for 5 minutes.
Step 5
Season again generously with salt and pepper and serve with the lemon wedges.