Ingredients
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon ground oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 (4 ounce) skinless, boneless chicken breast halves
Why This Recipe Is So Flavorful
Simple Cooking Tips
- Use fresh oregano if possible for a more vibrant taste.
- Sear the chicken over medium-high heat to lock in juices before finishing in the oven.
Step 1
In a bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper. Pour this mixture into a sealable plastic bag, then add the chicken. Give it a good toss to make sure the chicken is well coated, squeeze out the air, and seal the bag. Pop it in the fridge for at least 8 hours, or even overnight if you have the time.
Step 2
When you're ready to cook, heat up your grill to medium-high and brush the grates with a little oil to keep the chicken from sticking. Take the chicken out of the marinade, letting any extra drip off, and throw away the leftover marinade.
Step 3
Place the chicken on the hot grill and cook for about 5 minutes on each side. You want to make sure it’s cooked through — no pink in the middle, and the juices should run clear. If you have a meat thermometer, it should read 165°F (74°C) in the thickest part of the chicken. Once it’s done, take it off the grill and let it rest for a few minutes before serving.
