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.
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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