Grilled Lemon-Oregano Chicken

  • Yield: 4 servings

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


2tablespoons fresh lemon juice
2tablespoons olive oil
2teaspoons dried oregano, crumbled
1teaspoon minced fresh garlic
1/2teaspoon 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.


Nutritional Info *per serving

  • Calories 221
  • Fat 9g
  • Cholesterol 141mg
  • Sodium 198mg
  • Carbohydrate 1g
  • Protein 33g