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