Zimmy's Nook

@zimmysnook

lemon chicken

Grilled Lemon-Oregano Chicken

by 2 Comments

An oval platter with four grilled chicken breasts with grilled lemon slices and fresh oregano on one side and a village salad on the other side. A bowl of green sauce is also in this platter.

Grilled lemon-oregano 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!

This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.

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

Tips for Grilling Chicken

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.

Four chicken breasts marinating in a lemon, oregano garlic sauce.
A tray with four marinated chicken breasts on the side table beside a grill.
Four chicken breasts on the top rack of a 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 they turned out here.

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

Grilled Lemon-Oregano Chicken

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!
This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.
Also very delicious using chicken legs!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 4 -6 People

Ingredients
  

  • 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, 1/3 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.
  • 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.
  • Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°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.
Keyword chicken recipe, easy chicken recipe, grilled chicken recipe, grilling chicken tip, Grilling tips, lemon chicken
Tried this recipe?Let us know how it was!

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 the post are my own.

Lemon-Rosemary Chicken Pizza

by Leave a Comment

A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.

Layered with simple tomato sauce, baby spinach, zucchini, red onions, roasted garlic, lemon-rosemary chicken, and camembert, then baked. Finished with lemon zest and ribbons of Comté cheese.

This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.

If you have yet to try Plan Pegau, it has loads of character and personality, and offers a true and loud echo of the flavor and style of Domaine du Pegau Châteauneuf-du-Pape. Best enjoyed slightly chilled at 17°C.

An image of a lit OONI oven with three bottles of Plan Pegau chilling on ice.
A bowl of marinated chicken strips.
An image of a skillet over a stove cooking chicken.
An image of a stretched out pizza dough.
A pizza on a peel, ready to go into the preheated pizza oven.
A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Getting a bottle for yourself, could not be more convenient! Just visit www.wineonline.ca , Canada’s original independent online wine shop. They are celebrating 17 years bringing amazing wines directly to the homes of Canadians.

*** Please enjoy responsibly! ***

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

A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken, Camembert, Comte, Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.
This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Main Course
Cuisine French, Italian
Servings 4

Equipment

  • Pizza Oven (optional) or pizza stone for the oven.
  • Two glass containers with tight fitting lid.
  • Pizza Peel

Ingredients
  

  • 700 g ball of pizza dough divided into 2 x 350 g balls keep in lightly oiled glass containers with tight fitting lid.

Lemon Rosemary Chicken:

  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1  tablespoon Dijon mustard
  • 1  tablespoon lemon juice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • 340 g chicken breast, sliced into bite sized strips (12 oz )

Sauce:

  • 1½ cup crushed tomatoes or passata
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon dried oregano

Toppings:

  • 1½ cup packed baby spinach leaves about 40 leaves
  • 1 head of garlic roasted
  • 100 g of zucchini 20 – 24 very thin slices
  • ½ small red onion sliced very thin
  • 150 g Camembert thinly sliced
  • Zest of one lemon
  • 80 g Comte cheese shaved strips

Instructions
 

  • Preheat the oven to 400°F
  • Remove the pizza dough from the fridge 60 minutes before you plan to use it to allow it to come to room temperature.
  • Cut head of garlic, about ¼ inch from the top, to expose the tops of the cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper. Fold up all sides of the foil and cover tightly.
  • Place on a small sheet pan in the oven and roast until cloves are golden brown and tender, about 40-50 minutes. Set aside until ready to top the pizzas.
  • In medium sized bowl, add garlic, oil, rosemary, Dijon, lemon juice, salt & pepper, whisk to combine. Add chicken pieces and toss to coat. Let marinade for 10-15 minutes.
  • Mix all sauce ingredients in a small bowl and set aside.
  • Heat a large skillet over medium high heat. Add marinated chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Remove to plate and set aside.
  • If using a pizza oven, preheat the centre of the stone to between 850°F – 900°F. Cook time about 90 seconds.
  • If using an oven, place a pizza stone on the lowest rack of your cold oven and preheat to 450°F. The stone will require 15-20 minutes longer to come to temperature than your oven. Cook time 12-16 minutes.
  • When the cooking source has preheated, place one dough ball on a floured work surface and work with your hands to stretch to approximately an 11” (28cm) circle. Alternatively, use a rolling pin to roll out an 11” circle (do not stress, it doesn’t need to be a perfect circle!) The dough should not be sticky so continue to dust with flour while you stretch it out.
  • Place the stretched dough on a pizza peel, dusted with flour (or the back of a sheet pan that has been dusted with flour). Work quickly now to place the toppings on the pizza. Also, do not overload the pizza or it will stick to the peel (or sheet pan).
  • Begin with a layer of tomato sauce, half the spinach, half the chicken, dollops of half the garlic, half the zucchini, half the onions, half the camembert.

TO COOK:

  • Pizza oven – slide the pizza into the hot oven as far away from the live flame as possible. As the edges begin to rise, rotate the pizza ¼ turn. Continue to turn every 10 to 20 seconds until the pizza crust is cooked through and the toppings are hot. Total cook time approximately 90 seconds.
  • Oven – slide the pizza onto the hot pizza stone. Cook the pizza until the crust is cooked through and the toppings are hot, carefully rotating the pizza/stone 3 to 4 times while it cooks. Total cook time 10-14 minutes.
  • When to pizza is cooked, zest ½ a lemon over the pizza and finish with 40 g of Comte, thinly peeled (using a vegetable peeler) over the entire pizza.
  • Serve and enjoy!

Video

Notes

COOK’S TIP:
If cooking the pizza in the oven, it is often easier to bake the dough prior to adding toppings. To do this, add the dough to the hot stone and cook for 4-6 minutes until the dough begins to rise and brown on the edges. Remove the dough to the peel (or sheet pan). Let the dough cool for a few minutes, shaking it occasionally so it does not stick. Then proceed to add the toppings and finish the cooking process.
Keyword chicken pizza, chicken recipe, easy pizza recipe, ooni, ooni oven, ooni oven recipes, ooni recipes not pizza, pizza
Tried this recipe?Let us know how it was!

Hope you enjoy this Lemon-Rosemary Chicken Pizza 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)