Friday, March 18, 2011

Lemon Oregano Grilled Chicken Breasts

With spring here and summer around the corner, I'm ready for grilled foods. This is one of my "go to" recipes for company or a fast supper. The lemon is bright, light and tangy. Pounding the chicken breasts tenderizes the chicken as well as shortening the cooking time. If you don't have a fancy meat pounder, use the side of a small plate or a rolling pin. Remember to put the chicken in a heavy duty ziploc bag or between 2 pieces of plastic wrap to pound.

Lemon Oregano Grilled Chicken Breasts
4 (6-oz.) boneless, skinless chicken breast halves
5 teaspoons lemon zest
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt (or regular)
1/2 teaspoon pepper
1/4 teaspoon water
2 garlic cloves, minced
Grilling Pam
4 lemon wedges
Chopped fresh parsley, optional

Preheat grill. Pound chicken breasts between 2 sheets of heavy-duty plastic wrap until 1/4-inch thick.

Combine lemon zest through garlic in a small bowl. Rub mixture over both sides of chicken breasts. Coat grill grates with cooking spray (or oil grates with cloth soaked in cooking oil).
Grill chicken for 3 minutes on each side. (DO NOT OVERCOOK!) Remove from heat and squeeze 1 lemon wedge evenly over each chicken breast. Sprinkle with parsley.

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