Greek Chicken with Lemon and Oregano

Hits: 761

Yield: 4 servings


4 chicken breasts

2 tsp lemon zest

2 Tbsp lemon juice (from zested lemon)

2 Tbsp Flying Olive Sicilian Lemon Balsamic or Oregano Balsamic (or a combination)

1 Tbsp dried oregano

½ cup Flying Olive Lemon, Garlic, Gremolata, or a Single Varietal of Choice (or a combination) Extra Virgin Olive Oil

2 large cloves of garlic, pressed or grated

½ tsp salt

½ tsp freshly ground black pepper

4 sprigs fresh oregano for garnish if desired

1 lemon, cut into quarters, for grilling and serving, if desired


Rinse and pat dry the chicken with paper towels. Place in a zip lock bag. Whisk together the lemon zest, lemon juice Flying Olive Balsamic or Combination of choice, oregano, Flying Olive Extra Virgin Olive Oil or Combination of Choice, garlic, salt, and pepper.

Pour the marinade over the chicken and flip the bag a few times to spread it evenly over the chicken. Refrigerate for at least an hour, longer if you have time.

Remove the chicken from the refrigerator about 30 minutes before cooking.

Preheat the grill on high. Cook covered with the lid on, turning the chicken after 2-3 minutes to sear in the juices. Turn off 1 burner and arrange the chicken breasts on the rack without the heat.

When the chicken is within about 5 minutes of cooking, grill the lemon wedges over the flame until grill marks appear. Turn over, and grill on the other side.

Take the chicken and lemon wedges off the grill and cover with aluminum foil for about 10 minutes. Serve with the lemon wedges and garnish with the sprigs of oregano. If you like lemon, the juice from the lemons is delicious squeezed over the chicken).

Submitted by Barb L.