Grilled Lemon-Oregano Chicken

Grilling doesn’t need to be complicated to be delicious. This Grilled Lemon-Oregano Chicken is one of our go-to meals because of its simplicity of preparation, that yields succulent tender chicken every time!

The chicken is brushed with the lemon-oregano dressing before being placed on the top rack of our grill. Then the lid is closed and I have time to make a salad, pour a drink and toss in a load of laundry.

With its zesty freshness of lemon, the aromatic appeal of oregano, garlic and the succulent tenderness of chicken, it is easy enough for a weeknight meal and delicious enough for entertaining!

Served here with a fresh Greek salad (tomatoes, cucumber, red onions, olives, feta, red pepper and no lettuce) with our Tomato Cucumber Salad Dressing Enjoy!

Ingredients

• Chicken breasts 
• Lemon juice
• Fresh oregano
• Garlic
• Kosher salt
• Black pepper
• Olive oil
• Lemons 

See recipe card for quantities.

Instructions

In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.

To avoid contamination, divide the sauce into two separate bowls. One bowl with 4-6 tablespoons for the marinade, and the other bowl with the remaining sauce.

Place the breasts in a baking dish or resealable bag and add 1 tablespoon of marinade sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes.

Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach between 450°F – 500°F.

Arrange chicken breasts, bone side down (skin up), on top rack of grill.

Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.

Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.

Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.

Tips for cooking chicken on the grill

I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Note: If you do not have an upper rack, cook your chicken over an indirect heat zone on your grill.

Equipment Used

Cooked on my Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

Variations

• Also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

• Grilled Lemon-Oregano Chicken Wings. Not sure why it took me so long to make wings with this flavour profile, but rest assured it won’t be long before I make it again. The wings were seasoned with salt, pepper and oregano, then grilled over charcoal until crispy. The wings were basted with the Lemon Oregano Sauce then served with grilled lemons.

Check out my video to see how these wings turned out here.

Leave a Comment

If you get the chance to try this Grilled Lemon-Oregano Chicken recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

Grilled Lemon-Oregano Chicken

Grilled lemon-oregano chicken is one of our go-to summer dishes! With its zesty freshness of lemon, the aromatic appeal of oregano, garlic and the succulent tenderness of chicken, it is a sure-fire hit for any summer gathering or weeknight meal.

Also very delicious using chicken legs and wings!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner, Entree, Main Course

Cuisine Mediterranean

Servings 4 -6 People

Ingredients

  

1x2x3x

• 4-6 chicken breasts skin on, bone-in
• ¼ cup fresh lemon juice
• ¼ cup finely chopped fresh oregano
• 4 garlic cloves minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ⅓ cup olive oil
• 1-2 lemons cut into, ⅓ inch thick, slices

Instructions

 

• In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.
• To avoid contamination divide the sauce into two separate bowls. One bowl with 4-6 tablespoons for the marinade, and the other bowl with the remaining sauce.
• Place the breasts in a baking dish or resealable bag and add 1 tablespoon of marinade sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes.
• Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach between 450°F – 500°F.
• Arrange chicken breasts, bone side down (skin up), on top rack of grill.
• Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.
• Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.
• Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.
• Cook’s Note: I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained.
• Also delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.
• Served here with a fresh Greek salad (tomatoes, cucumber, red onions, olives, feta, red pepper and no lettuce) with our Tomato Cucumber Salad Dressing Enjoy!
• Rate this Recipe: Please take a moment to rate this recipe below. We would greatly appreciate it!

Notes

Tips for cooking chicken on the grill:

I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Note: If you do not have an upper rack, cook your chicken over an indirect heat zone on your grill.

This recipe is also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill. 

Keyword chicken with oregano and lemon, easy grilled lemon chicken recipe, lemon oregano sauce, mediterranean lemon oregano chicken recipe, oregano and chicken recipes

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