- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon ground oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 (4 ounce) skinless, boneless chicken breast halves
- Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
03/31/2018
recipepes.com
Lemon Chicken Oregano, recipe
PT15M
PT1H
5
455 calories
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