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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 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 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Entree, Main Course
Cuisine Greek, 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
  • 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 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.

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.
This recipe is also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill. 
Keyword easy grilled lemon chicken recipe, lemon oregano sauce, lemon sauce for lemon chicken, oregano and chicken recipes, oregano chicken breast, oregano on chicken
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