Here’s a great chicken recipe for Grilled Chicken with Lemon and Oregano. It’s moist and flavorful and all that good stuff!
Grilled Chicken with Lemon and Oregano
I have been making this grilled chicken with lemon and oregano for so many years now. It’s the best grilled chicken and always turns out super moist and tender. It has great flavor, and is super light and healthy, too. This is a chicken that is perfect for serving with grilled vegetables or chopping up to add to salad.
🛒Ingredients needed:
- lemon zest and lemon juice
- oregano
- olive oil
- kosher salt & freshly ground black pepper
- chicken breasts
- whole lemons
✏️How to make Grilled Chicken with Lemon and Oregano:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
PREPARE THE MARINADE:
In a small bowl, whisk together the lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide the marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.
GRILL THE CHICKEN:
- Preheat the grill to medium; lightly oil the grates. Remove the chicken from its marinade, and pat dry with paper towels. Place the chicken on the grill. Cover and cook until lightly browned and cooked through, about 8 to 10 minutes. Turn the chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175℉ when inserted into the thickest part of the chicken). If the chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
- Transfer the chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.
➡️Recipe Tips:
- Chicken grills up best when it’s an even thickness throughout the breast. Take the time to pound out the breasts slightly (between two pieces of plastic wrap) to even out the thickness.
- This recipe works equally well with boneless breasts or those with bones and skin. So if you prefer bone-in chicken breast, go for it!
- Make sure the grill is heated up pretty well before you put the chicken on. If it has to grill too long, you’ll end up with burnt, dry chicken.
✔️What to serve with Grilled Chicken with Lemon and Oregano:
- Make the chicken the star of the meal and serve it with some simple grilled vegetables.
- Since the grill will already be fired up, try my Peppery Grilled Garlic Bread alongside this one.
- This chicken also perfect for slicing up and placing on top of your favorite salad. Enjoy!
★How to Store:
Store leftovers in the refrigerator and enjoy over the next few days.
❤️Why I love this recipe:
- I love the flavor of the grilled lemons. They add such a sweet, tangy taste when squeezed over the cooked chicken.
- It’s just so darn versatile. Whether the star of the meal or a side player, I always love its flavors.
- This is one of those “team” dishes I love. I get the chicken marinading and then my husband takes over for the grilling. Fair!
Here are a few more grilled chicken recipes you might enjoy:
Grilled Chicken with Lemon and Oregano
Perfect grilled chicken recipe!
Ingredients
- 1 tablespoon finely grated lemon zest
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- ¼ cup finely chopped fresh oregano
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken breasts
- 2 medium lemons, halved
- fresh oregano sprigs, for garnish (optional)
Instructions
PREPARE THE MARINADE:
- In a small bowl, whisk together the lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide the marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.
GRILL THE CHICKEN:
- Preheat the grill to medium; lightly oil the grates. Remove the chicken from its marinade, and pat dry with paper towels. Place the chicken on the grill. Cover and cook until lightly browned and cooked through, about 8 to 10 minutes. Turn the chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175℉ when inserted into the thickest part of the chicken). If the chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
- Transfer the chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.
Notes
- Chicken grills up best when it’s an even thickness throughout the breast. Take the time to pound out the breasts slightly (between two pieces of plastic wrap) to even out the thickness.
Nutrition
Serving: 1serving, Calories: 318kcal, Carbohydrates: 9g, Protein: 49g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 265mg, Potassium: 972mg, Fiber: 3g, Sugar: 2g, Vitamin A: 119IU, Vitamin C: 41mg, Calcium: 73mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious!
Don’t be deceived by how simple the recipe is.
Grilled lemons are a must!
Thank you for adding in the nutritional information!! kc