Grilled Chicken with Lemon and Oregano
Nothing says summer like grilled chicken. Ok, maybe that’s not true. Popsicles and slip-n-slides might win over. But grilled chicken is a close 3rd. What makes it even summery-er is if you marinate it in a super simple, light, fresh marinade like this one: fresh lemon, fresh oregano, dijon mustard, and olive oil. Perfect for boneless/skinless or bone-in chicken – a go-to recipe for summer grilling. I opted for the bone-in stuff because it’s better. That’s a fact.
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon lemon zest
- 3-4 tablespoons freshly chopped oregano
- 1/2 cup olive oil
- 3 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mix of bone-in, skin-off chicken – breasts, drumsticks, thighs
I marinated this chicken for about 5 hours, but I think you could easily do less if you have time. They say you should marinate chicken for at least 30 minutes. I don’t know who ‘they’ is, but they seem to have an opinion about everything.
I cut tiny little slits in my chicken when I marinate, because I’m pretty sure the result is more flavorful, moist chicken. Not totally sure, but pretty sure.
When you are done marinating the chicken, remove it from the fridge to rest at room temp for about 30 minutes. Heat half of the grill to medium (prepare for indirect heat – I recommend for bone-in). Remove the chicken from the marinade, and sprinkle with a pinch more S&P. Place the chicken pieces over indirect heat, close the grill, and cook for 15 minutes. Flip the chicken over, and cook for about 10 more. To finish up the chicken with some nice charred grill marks, place it over direct heat (medium to medium high), for about 5 minutes more. Drumsticks will take less time than the breasts…chicken should feel firm and juices run clear (165 degrees). But don’t overcook! Then I took an extra lemon, cut it in half, and grilled for a few minutes. Squeeze a little more lemon over the chicken, and use the reserved lemon as a garnish. Let the chicken rest for 5 minutes before serving, to let the juice recirculate through the meat (according to Bobby Flay).