Grilled Lemon-Oregano Chicken

Kitchen Tested
  • Yield 4 servings

Fresh Greek flavors suffuse this simple grilled chicken recipe—perfect for a lazy-day cook-out.


Serve with (or on) grilled pita bread with tzaziki and a big fat Greek salad.


2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons dried oregano, crumbled
1 teaspoon minced fresh garlic
1/2 teaspoon coarse salt
Coarsely ground pepper
8 boneless, skinless chicken thighs (about 1 1/2 pounds)


  1. Combine lemon juice, oil, oregano, garlic, salt and black pepper in a zip-top plastic bag. Add chicken, seal bag and turn to coat chicken well. Refrigerate 2 hours, turning once.
  2. Heat grill to medium. Remove chicken from marinade, and grill until just thoroughly cooked, about 3 minutes per side. Transfer to a plate, tent with foil, and let rest 5 minutes.

—Recipe by Laraine Perri for, May 2011.



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