American | Grilled Chicken Oregano
Posted on April 23, 2014
This turned out tasty and moist. I cut this recipe in half when I make it.
Yield: 8 servings
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. "Grilled Chicken Oregano" recipe, Home Chef's "The Essential Cooking Series - Grilling, Broiling, and Sautéing" class.)