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Grilled Lemon-Herb Chicken
Andre Lewis

Grilled Lemon-Herb Chicken

A quick lemon-herb marinade gives chicken breasts enough character to stand next to the richer sides. Split thick breasts or pound them evenly so the outside doesn't dry while the center catches up. The browned grill marks are useful; black dried herbs aren't.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 oz each
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves grated
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Pound the chicken between parchment to an even 3/4-inch thickness.
  2. Whisk the oil, lemon juice, garlic, oregano, salt and pepper, then coat the chicken and refrigerate for 30 minutes.
  3. Preheat a clean grill or grill pan over medium-high heat and lightly oil the grates.
  4. Remove the chicken from the marinade and let the excess drip away before placing it on the hot surface.
  5. Cook for 5 to 7 minutes per side without repeatedly moving it, until browned and the thickest center reaches 165°F.
  6. Rest the chicken for 5 minutes before slicing so the juices stay in the meat.