Recipe Index

American | Grilled Chicken Oregano

Updated on July 27, 2017

This turned out tasty and moist. I cut this recipe in half when I make it. To make it faster, use chicken cutlets.

Yield: 8 servings

grilled chicken oregano


2 cloves garlic, peeled and chopped

1/4 cup lemon juice

1/2 cup olive oil

1 teaspoon dried oregano, crushed

4 tablespoons chopped fresh flat-leaf parsley

8 half chicken breasts, boned, skin left on

salt, to taste

freshly ground black pepper, to taste

paprika, to taste



In a nonreactive bowl, combine the garlic, lemon juice, olive oil, oregano, and parsley. Marinate the chicken in the refrigerator overnight.

Remove the chicken from the refrigerator 1 hour before grilling. Place the chicken breasts, skin side down, on a preheated broiler pan or grill. Sprinkle with salt, pepper, and paprika and broil or grill about 3 inches away from the heat for 3 minutes on each side. (This took me longer. Cook the chicken until it is 160° F.) Allow to stand at least 10 minutes before serving or serve at room temperature.


(Ref. Home Chef's "Grilled Chicken Oregano" recipe, "The Essential Cooking Series - Grilling, Broiling, and Sautéing" class.)