How to make it

  • In a large skillet heat olive oil over medium heat. Add mushrooms, garlic, and oregano. Cook until mushrooms are lightly browned and tender, 6 to 8 minutes, stirring occasionally. Remove from heat. Stir in Marsala, anchovy paste, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Return to heat and cook and stir 2 minutes more. Remove from heat and allow to cool slightly, about 10 minutes.
  • With your hands, loosen skin of each chicken piece on one side. Stuff mushroom mixture evenly beneath the skin. Sprinkle chicken lightly with salt and pepper
  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees�F for breast halves, 180 degrees�F for thighs and drumsticks). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken pieces on grill rack; grill as above.)
  • Serve with fresh lemon and garnish with oregano.

Reviews & Comments 6

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    " It was good "
    jon316 ate it and said...
    Great grilling recipe. The chicken was moist, had great flavor, and the party guests were please. What more could I ask for?
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  • krumkake 10 years ago
    I LOVE that idea of putting the ingredients under the skin - I've often used just some flavored butter, but I MUST try this with the mushrooms and so much more...fabulous!
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  • tinam 10 years ago
    And here's my BBQ dish you've just made my 4th that much better! Thx soo much! I'm sure we'll all enjoy the day!
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  • firedup 10 years ago
    Just reading the recipe made my mouth water. Thanks for sharing it. I'll try it soon.
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  • dariana 10 years ago
    YVW hs!
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  • hsfargis 10 years ago
    Oh this sounds amazing! Thanks for posting it, I'll have to try it soon!
    Was this review helpful? Yes Flag

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