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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat olive oil over medium heat. Add mushrooms, garlic and oregano. Cook for 6 to 8 minutes or until mushrooms are lightly browned and tender, stirring occasionally. Remove from heat. Stir in Marsala (if desired), anchovy paste (or soy sauce), 1/4 teaspoon salt and 1/4 teaspoon pepper. Return to the heat; cook and stir for 2 minutes more. Remove from heat; cool slightly.
With your hands, loosen the skin of each chicken piece on one side. Stuff the mushroom mixture evenly beneath the skin. Sprinkle chicken lightly with salt and pepper.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Place chicken pieces, bone-sides down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170°F for breast halves, 180°F for thighs and drumsticks). (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken pieces on the grill rack over the burner that is turned off. Grill as above.) If desired, serve with fresh lemon and garnish with oregano.