Zimmy's Nook

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grilled chicken

Grilled (Top Rack) Lemon-Oregano Chicken

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An oval platter with four grilled lemon-oregano chicken breasts, a bowl of sauce and a village salad. Four wine glasses surround this platter.

Grilled lemon, oregano, garlic chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!

Ingredients
  • 4-6 chicken breasts, skin on, bone-in
  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped fresh oregano
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 1-2 lemons, cut into, 1/3 inch thick, slices
Preparation

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.

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

Four raw chicken breasts marinating in a tray.

Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°F.

Marinating chicken breasts are ready to go on the grill.

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

Four chicken breasts just placed on the top rack of the 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.

A close up of four grilled lemon-oregano chicken breasts with a bowl of 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.

  • Prep Time: 10 Mins
  • Cook Time: 35-45 Mins
  • Total Time: less than 1 hour
  • Serves: 4-6

Hope you enjoy my Grilled Lemon-Oregano Chicken recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

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

Grilled Mediterranean Chicken & Halloumi Herb Salad

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An image of a large a Grilled Mediterranean Chicken & Halloumi Herb Salad. This oval platter has piles of cubes of grilled chicken, halloumi, onions, red peppers, lemons and ribbons of fresh cucumber and pistachios. A small cast iron pan with warmed olives, a bowl of dressing and dishes surround this platter.

Grilled Mediterranean Chicken & Halloumi Herb Salad.

Summer days spent outdoors cooking and eating with family or friends are the best!

This salad combines fresh Earthbound Farm Organic Herb Salad with grilled chicken, halloumi, peppers & onions to create a satisfying meal served hot or at ambient temperature.

The Organic Herb Salad is spring mix plus, fresh parsley, dill, and cilantro for a burst of herbal flavour and is the perfect compliment for the Mediterranean flavours packed into the chicken, halloumi, olives, and lemony dressing.

INGREDIENTS
An image of a box of Earthbound Farm Organic Herb Salad surrounding other ingredients to make this grilled Mediterranean Chicken and Halloumi Herb Salad.
Marinade
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil
Salad
  • Earthbound Farm Organic Herb Salad – 1 x 5oz clamshell package
  • 3 boneless/skinless chicken breasts, cut into small cubes (about 1¼ inch)
  • 6 oz piece of plain halloumi, cut into 4 pieces (about 1” x 2” cubes)
  • 2 red bell peppers
  • 2 red onions, halved
  • 3-4 Persian cucumbers, thinly sliced lengthways into ribbons (use a mandoline for best results)
  • 1 lemon, cut in half
  • 30 olives (I used a mix of Kalamata & pitted Halkidiki)
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • ¼ cup lightly salted pistachios (no shells, shells removed)
Salad Dressing
  • ¼ cup reserved marinade
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ¼ cup olive oil
Tools
  • 3 long metal skewers or 3-5 wooden skewers soaked as per package direction
PREPARATION

For the marinade – in a mini food processor (or bowl with a whisk), mix the lemon juice, oregano, garlic, red pepper flakes, salt & pepper, then add the oil in a slow stream while mixing.

Portion ¼ cup of the marinade for the chicken, 2 tablespoons for the halloumi and reserve ¼ cup for the dressing.

Toss the chicken in the marinade and refrigerate for 1 hour. Do the same with the halloumi.

Preheat the grill on high.

Remove the chicken and thread evenly onto 2 skewers (set aside). Thread the halloumi onto a skewer (set aside).

Mix the olives, dried oregano, and lemon zest in a small oven/grill safe skillet (set aside) (* Note – if your skillet is not safe for the grill just warm the olives on the stove).

In the mini food processor (or bowl with a whisk), mix the reserved marinade, lemon juice and honey, then add the oil in a slow stream while mixing. Place the dressing in a bowl for serving (set aside).

Place the red peppers on the hot grill and char all sides until black and beginning to crack. Place in a bowl and cover tightly with plastic wrap (set aside).

Lower the heat on the grill to medium-high.

Brush the cut side of the onions with a little olive oil, then place the chicken and onions on the grill (onions cut side down). Cook with the lid closed for 5-6 minutes, turning chicken once and moving onions around but always cut side down).

Turn the chicken again, add the lemons, olives, and halloumi, close the lid, and cook for 6-8 minutes, turning the chicken & halloumi once and moving the onions, lemons, and olives around once. * Timing will vary based on the heat of each individual grill. Chicken should have crispy bits on the outside and be just cooked through on the inside *

While everything finishes cooking, peel the blackened skin off the peppers (use a paper towel to rub it off), then remove the stem, the seeds and thick membrane. Cut each pepper into 8 strips.

Remove the chicken, onions, lemons and halloumi to a plate and cover with foil.

Turn off the grill open the lid but leave the olives on the grill to remain warm.

Cover a large platter with the Earthbound Farm Organic Herb Salad.

Then begin assembling the salad with the cucumbers, pistachios, red peppers, lemon, and chicken. Cut the halloumi pieces into 3 (total of 12 pieces) and add to salad. Cut the onion halves into quarters and add to salad. Serve the salad with the dressing and warm olives.

An image of a large a Grilled Mediterranean Chicken & Halloumi Herb Salad with someone spooning dressing on it. This oval platter has piles of cubes of grilled chicken, halloumi, onions, red peppers, lemons and ribbons of fresh cucumber and pistachios. A small cast iron pan with warmed olives, a bowl of dressing and dishes surround this platter.
  • Serves: 4
  • Total time: 1 ½ hours
  • Active: 30 minutes
  • Inactive: 1 hour (marinating)
About Earthbound Farms:

Earthbound Farm is one of North America’s heritage organic brands, now a part of the Taylor Farms family. Founded in 1984 on 2½-acres in Carmel Valley, California, Earthbound Farm grew from that small local farm to become one of the first large scale organic vegetable farms by partnering with third-generation conventional farmers who converted land and learned to farm organically while bringing efficient farming practices to organic farming. On a mission to cultivate a healthier world through organic food and farming.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

Hope you enjoy my Grilled Mediterranean Chicken & Halloumi Herb Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Beer Can Chicken

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A finished beer can chicken with perfect crispy skin outside.

Just lounging on the back deck… What a beautiful day to get some colour (and crisp up that skin)! ☀️😎☀️ Beer can chicken never looked so good!

Ingredients
  • 1 (3.5-4 lbs) chicken
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons of your favorite dry spice rub
  • 1/2 can of beer
  • 1/3 cup of your favourite BBQ sauce
  • ** Beer Can Chicken rack, throne or roaster – recommended
Preparation

Preheat the grill to 425°F for indirect cooking (no coals or burners on directly under where the bird will be placed).

Pat chicken dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.

Place your chicken roaster on a small sheet pan (makes it easier to move to the grill).

Pour ½ the beer into the cup/cone of your chicken roaster (or place the ½ full can of beer into the rack), then place the chicken cavity (legs down) over the roaster.

Transfer the bird to your grill and place in the center of the indirect cooking area, balancing the bird on its 2 legs and the can like a tripod. (leaving the chicken on the sheet pan will make it easier to balance – optional)

Cook the chicken with the grill lid closed, for approximately 55-65 minutes, until the internal temperature registers 160-165°F in the thigh. Remove from grill and let rest for 15 minutes before carving (internal temperature will continue to rise as it rests).

Be careful when handling the beer can, the beer inside is quite hot!

In addition to this Beer Can Chicken recipe, you can find more of my grilled chicken recipes here.