Friday, July 6, 2012

Lemon and Oregano Grilled Chicken (very low fat)

  • 1 tablespoon(s) grated lemon zest
  • 1/3 cup(s) freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup(s) finely chopped fresh oregano (or 1 tablespoon dried)
  • 2 tablespoon(s) olive oil, plus more for grates
  • Coarse ground pepper
  • 4-5 chicken breast 
  • 4 lemons, halved crosswise

  1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 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, about 5 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes. If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
  3. Transfer chicken to a cutting board cover with foil. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 5 to 8 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

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