• Liz Talley

Grilled Chicken with Lemon, Garlic, and Oregano


For a fun presentation, serve with grilled lemon halves.

Whisk together:

1/4 c. lemon juice

1 Tbsp. lemon zest, optional (amps up the lemon flavor nicely)

1/4 c. finely snipped oregano

1 clove garlic, minced or pressed

1/3 c. olive oil

Divide the vinaigrette in half. Pour one half into a ziplock baggie, and

Into the other half, whisk in 1/2 tsp. honey, and set aside.

Add 2 chicken breasts (I use boneless, skinless) to the ziplock baggie and allow to marinade at room temperature for 30-40 minutes. Turn bag a couple of times to make sure it is evenly marinated.

Preheat (medium temp.) and oil the grill. Pat the chicken with paper towels, and grill about 20 minutes, turning once. Be sure chicken is cooked through- juices will run clear, temperature will be at least 165 degrees at the thickest part.

Serve warm with a drizzle of the reserved vinaigrette.

Recipe created or adapted by Liz Talley, Urban Graze

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