This recipe for Lemon & Oregano Chicken is a variation of a superb dish I found in Real Simple Magazine for Greek Chicken and Potatoes. That recipe, which roasts a whole chicken with potatoes, broccolini, and red onions on a single sheet pan is wonderful! But when it’s too hot to have the oven going for 45 minutes, the lemon garlic marinade works great for chicken breasts or thighs thrown on the grill. Amp up the lemony flavor by using the lemon zest in the marinade, add some heat with 1/2 tsp red pepper flakes, or swap out the oregano for basil for a more peppery finish.
Ingredients
- 2 lemons
- 6 cloves garlic
- 3 Tb fresh oregano leaves, roughly chopped
- 1/3 cup olive oil
- 1.5 to 2 lbs chicken breasts or thighs
Instructions
- Squeeze the juice from the lemons, equal to ~1/3 cup, into a large bowl. Peel and smash garlic cloves and add to the bowl along with oregano and olive oil.
- Season chicken all over with 2 tsp salt and 1 tsp black pepper and put into a large Ziplock.
- Pour marinade over chicken, seal bag, and massage gently to coat the chicken. Marinate for 1 hour or more.
- Preheat grill to medium high heat, about 10 minutes.
- Grill chicken thighs over direct heat for 20 to 25 minutes. Flip chicken every 4 to 5 minutes to ensure even cooking. Internal temperature must reach 160°.
- Remove from grill and let rest for 5 to 10 minutes.