Author Notes
This is my go-to recipe for grilled chicken at springtime! It has bright, assertive, traditional, Greek flavors and my simple method of cooking produces juicy, tender chicken every time. My secrets for this flavorful dish are: a good marinade, chicken breasts that are pounded to an even thickness, and, a good rub of oil on the preheated grate so the chicken breasts do not stick! I like to make this chicken for our first BBQ in spring and I serve it with a Greek salad, tzatziki, sliced sautéed zucchini, "smashed" potatoes and grilled bread! —Marilena | marilenaskitchen
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Ingredients
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1 tablespoon
lemon zest
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1/4 cup
lemon juice
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3
garlic cloves, minced
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1/4 cup
olive oil
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2 teaspoons
dried Greek oregano
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1 teaspoon
dried spearmint
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1 teaspoon
sea salt
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1/2 teaspoon
ground black pepper
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1.5 pounds
chicken breasts, boneless and skinless
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1 pinch
salt and pepper
Directions
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Prepare the marinade: zest the lemon over a medium bowl, making sure you do not grate any of the pith. Add the juice of the lemons. Mince the garlic (or grate it with a microplane) and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Mix all the ingredients. Reserve one-third of your marinade to brush over the cooked chicken before serving.
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Even out the thickness: place the chicken (a few pieces at a time) in a re-sealable plastic bag and flatten by pounding the thicker parts of the breast until they match the thinnest part of it (about a ¾” thickness). If the chicken breasts are too thick, butterfly them by cutting them lengthwise. Place the chicken into the bowl and mix well to coat the chicken with the marinade. (Alternatively, you can mix everything in a large, zip-lock-style bag; tossing regularly). Cover the bowl with plastic wrap and refrigerate for 4-6 hours.
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Grill the chicken: clean the grate of the grill well and heat over medium-high heat (400°-450° F). Remove the chicken from the marinade and place on a tray. Season both sides with salt and pepper. Rub some vegetable oil on the grate of the grill. Place the chicken on the hot grill over direct heat, cover, and cook for 5-6 minutes on each side, turning once. The chicken should be cooked through and have nice grill marks. You can use an instant-read thermometer to check--it should read 160° F (The temperature will continue to rise to 165° F while the chicken rests.) Brush some of the reserved marinade on the hot chicken and remove to a serving plate. Cover loosely with foil and let it rest for 5-6 minutes.
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