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Chicken breasts, marinated in lemon and black pepper, and grilled to perfection—it’s a summertime classic.
Why try? The fresh lemon juice not only flavors the chicken beautifully, it also helps to tenderize the meat.
Foodie Byte: Be careful not to overcook. White meat chicken can get tough if grilled for too long.
Ingredients
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6 skinless chicken breasts
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4 lemons, halved
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1/3 cup olive oil
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1/4 cup chopped fresh oregano
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1/2 teaspoon salt
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1 1/2 teaspoons black pepper
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2 garlic cloves, smashed
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For Balsamic Dressing:
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Salt & pepper to taste
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1 garlic clove, minced
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3 tablespoons finely chopped oregano
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1/2 cup + 1 tablespoon canola oil
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1/4 cup + 2 tablespoons olive oil
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3 tablespoons Dijon mustard
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1/2 cup + 1 tablespoon balsamic vinegar
Preparation
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1
Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.
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2
Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
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3
Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165°F. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.
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4
For the Balsamic Dressing: whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.
Additional Info
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