top of page
E-Book:
53
Printed Book:
53
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
8)
:
9)
:
10)
:
11)
:
12)
:
13)
:
14)
:
15)
:
16)
:
17)
:
18)
:
19)
:
20)
:
21)
undefined: undefined undefined
22)
undefined: undefined undefined
23)
undefined: undefined undefined
24)
undefined: undefined undefined
25)
undefined: undefined undefined
26)
undefined: undefined undefined
27)
undefined: undefined undefined
28)
undefined: undefined undefined
29)
undefined: undefined undefined
30)
undefined: undefined undefined
bottom of page