Post by grg_straitfan on Jun 3, 2015 18:31:33 GMT -5
Lemon Oregano Chicken
April/1. I set out this year to find a grilled chicken recipe that I would call "mine". Summer hasn't even started, and I think I have found it! This Chicken is amazing! And the bonus part, I had all the ingredients on hand! Recipe says to marinate 1-2 hours, the chicken I was using was frozen, so I did 4-6 hours, then not refrigerated.
MARINADE:
1/4 cup extra-virgin olive oil
Finely grated zest and juice of 2 lemons (I didn't have fresh lemon. I had the bottled lime juice. 1 Lemon = 3 tablespoons juice)
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, about 6 ounces each
1. In a medium bowl whisk the marinade ingredients.
2. Place the breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.
3. Prepare the grill for direct cooking over medium heat.
4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm.
April/1. I set out this year to find a grilled chicken recipe that I would call "mine". Summer hasn't even started, and I think I have found it! This Chicken is amazing! And the bonus part, I had all the ingredients on hand! Recipe says to marinate 1-2 hours, the chicken I was using was frozen, so I did 4-6 hours, then not refrigerated.
MARINADE:
1/4 cup extra-virgin olive oil
Finely grated zest and juice of 2 lemons (I didn't have fresh lemon. I had the bottled lime juice. 1 Lemon = 3 tablespoons juice)
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, about 6 ounces each
1. In a medium bowl whisk the marinade ingredients.
2. Place the breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.
3. Prepare the grill for direct cooking over medium heat.
4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm.
