Grilling lemons intensifies and sweetens the flavor to make this delicious chicken dish. Customized the herbs to your taste and enjoy the simplicity and flexibility of a good grilled chicken.

GRILLED OREGANO CHICKEN
sides: white beans with zucchini and grilled lemon

PREP: 30 minutes
COOK: 10 minutes
YIELD: 4 servings

MAKE AHEAD

• Marinate chicken (at least 20 minutes, overnight if time allows)
• Cut vegetables: zucchini

INGREDIENTS

For grilled oregano chicken

1 pound boneless, skinless chicken thighs
2 lemons, juiced and zested
2 teaspoons dried oregano
1 teaspoon paprika
1 Tablespoon extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
2 lemons, cut in half

For white beans with zucchini and lemon

1 (15 oz) can organic cannellini beans, drained and rinsed
2 medium green Italian green zucchini, cut into small dice
1 lemon, zested and juiced
1 Tablespoon extra virgin olive oil
¼ teaspoon kosher salt
Pinch of black pepper

DIRECTIONS

For grilled oregano chicken

1. In a non-reactive bowl or Ziploc bag, combine chicken with lemon zest & juice, oregano, paprika, olive oil, and salt and pepper. Allow the chicken to marinate for at least 20 minutes or overnight if time allows.
2. Preheat outdoor grill.
3. Remove chicken from marinade and discard any remaining liquid. Place chicken onto preheated grill, along with the lemon halves, flesh side down. Grill chicken for 2-3 minutes per side or until cooked through and no longer pink.

For white beans with zucchini and lemon

1. In a medium bowl, combine beans, zucchini, lemon zest & juice, olive oil and salt & pepper. Stir to combine and serve at room temperature.
2. Serve grilled chicken with beans and grilled lemon halves. Squeeze grilled lemons over chicken and beans.