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Printed Book:

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Grilled Chicken with Lemon & Oregon

Whisk lemon zest, lemon juice, oregano, 3 tsp. olive oil, sea salt and pepper together to make the marinade. Place both chicken halves in a large plastic bag. Add marinade. Shake to combine, and allow it to marinate for 30 minutes at room temperature, or overnight in the refrigerator.

 

Preheat grill to medium-high, and grease grates with 1 tsp. olive oil. Place chicken skin-side up on grill and cover. Cook for 25 minutes. Turn chicken over and cook for another 15 minutes. Transfer chicken to a cutting board and cover with tinfoil to let it rest for 10 minutes. Cut chicken into pieces, and serve with fresh oregano.

Ingredients:

1)

lemon zest : 1 teaspoon

2)

lemon juice : 0.25 cup

3)

fresh oregano, chopped, or dried : 2 tablespoon

4)

olive oil : 4 teaspoon

5)

sea salt : 1 teaspoon

6)

black pepper : 0.5 teaspoon

7)

whole chicken split in half : 1

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