Grilled Chicken with Oregano

This Mexican-style grilled chicken uses a classic two-step method: first the bone-in pieces simmer in chicken broth with whole garlic and sliced white onion until the liquid reduces to almost nothing and the meat turns tender. Then a mortar-pounded paste of dried oregano, minced garlic, and a splash of broth gets rubbed over every piece.

After a two-hour rest in the fridge so the paste can penetrate, the chicken hits the grill just long enough to pick up char and crisp the skin. Because the meat is already cooked through, there’s no nervous watching for doneness over the flames, just flavor-building color.

It’s the kind of technique you’ll see across Oaxaca and Yucatán, where dried oregano (often Mexican oregano, which is more citrusy than Mediterranean) carries the whole dish.

Chef Tips

• Use Mexican oregano if you can find it, it has a brighter, more lemony profile than Mediterranean oregano and is traditional here.
• Don’t lift the lid during the braise, the steam is what keeps the chicken moist while the broth reduces.
• A real mortar and pestle makes a better paste than a blender, the bruised oregano leaves release more oil.
• Grill over medium-high and keep a close watch, you’re only looking for color and crispy skin, not additional cooking.

Variations

• Add a dried chile (guajillo or ancho, toasted and softened) to the paste for smoky heat.
• Squeeze a lime over the finished chicken and serve with warm tortillas and salsa verde.
• Swap dried oregano for a mix of oregano and thyme for a more Mediterranean flavor profile.