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Grilled Chicken Oreganato
Recipes
Grilled Chicken Oreganato
4 servings
2 hours 30 minutes total (Active 30 minutes)

Ingredients

  • 4 lemons, for juice/halved and divided
  • 2 teaspoons fresh rosemary leaves, coarsely chopped
  • 2 teaspoons fresh Italian parsley, coarsely chopped
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon minced garlic
  • 1 tablespoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ teaspoon crushed red pepper
  • Large zip-top bag
  • 4 boneless, skinless chicken breasts (about 2 lb)

Steps

    1. Halve lemons and squeeze 4 lemon halves for juice (¼ cup), then reserve remaining lemons. Chop rosemary and parsley. Combine in medium bowl: lemon juice, rosemary, parsley, oil, garlic, oregano, salt, pepper, and red pepper until blended; reserve half of marinade. Add chicken and remaining marinade to large zip-top bag. Seal bag and knead to coat. Marinate 2 hours (or overnight).
    2. Preheat grill on medium. Remove chicken from zip-top bag (discard marinade). Grill chicken 6–8 minutes on each side, turning occasionally, until grill-marked and 165°F. Brush chicken with reserved marinade.
    3. Grill reserved lemon halves, cut side down, during last 5 minutes of grill time. Serve chicken with grilled lemons.

Amount per ¼ recipe serving: Calories 410, Total Fat 24g, Sat Fat 4g, Trans Fat 0g, Chol 125mg, Sodium 250mg, Total Carb 2g, Fiber 1g, Sugars 0g, Protein 46g, Calc 2%, Iron 10%