Grilled Chicken with Oregano

This is an Americanized version of a delicious Mexican dish. This calls for Mexican oregano, which is a sharper, more biting flavor than milder oreganos. Use what you have on hand.

4 chicken breasts, skin on
2 cloves garlic, peeled
4 tablespoons chopped onion
1 cup chicken broth
3 tablespoons dried oregano (Mexican, if available, crumbled)
10 Additional garlic cloves, peeled and crushed
2 tablespoons additional chicken broth
1/2 teaspoon salt

Arrange the chicken breasts in a skillet in one layer. Add the 2 garlic cloves, the onion and 1 cup of chicken broth. Cook, covered over medium heat, turning the pieces once, until the broth has completely reduced and the chicken is tender, about 25 minutes.

Crush the oregano and the 10 cloves of minced garlic in a mortar and pestle (or put it in a blender and pulse blend briefly) with salt and 2 tablespoons water or chicken broth. With your hands, spread this paste over the chicken pieces, turning them so they are evenly covered. Return chicken to the pan and cover, leaving for an hour (without heat).

Heat a barbecue grill to low heat and brown the chicken lightly on both sides, brushing with a bit of melted butter or oil as it grills and turning often.

Note: if made in advance and transported chilled, in an ice chest, this works great over a campfire grill.