Grilled Chicken with Lemon and Oregano

By Sarah-Lyn

Ingredients

• 1 Tbs grated lemon zest
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1/4 cup finely chopped fresh oregano (or 1 Tbsp. dried)
• 2 Tbs olive oil, plus more for grates
• coarse salt and freshly ground black pepper
• 8 boneless skinless breasts (about 6 ounces each)
• 4 medium lemons, halved crosswise
• oregano sprigs for garnish (optional)

Details

Servings 8
Adapted from recipegirl.com

Preparation

Step 1

1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 tsp. coarse salt and 1 tsp. pepper. Divide marinade between 2 large re-sealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.


2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

Servings: 8
Recipe Source: Adapted from Everyday Food

Nutrition Facts
Amount Per Serving
Calories 188.09
Calories From Fat (25%) 46.77
Total Fat 5.22g
Saturated Fat 0.94g
Cholesterol 73.99mg
Sodium 83.84mg
Potassium 417.49mg
Carbohydrates 5.16g
Dietary Fiber 1.31g
Sugar 1.09g
Net Carbohydrates 3.85g
Protein 29.89g