THE RECIPE JOURNAL · Main Course
Oregano-Seasoned Lemon Chicken
This zesty and flavorful dish combines tender chicken with fresh lemon and fragrant oregano for a simple yet delicious meal. Perfect for a quick weeknight dinner or a casual gathering with friends.
FROM THE KITCHEN • Oregano-Seasoned Lemon Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Velvety Chicken Wrap
Something delicious to watch next.
01
Step 1
In a bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper. Pour this mixture into a resealable plastic bag, then add the chicken pieces. Make sure each piece is well coated with the marinade, press out as much air as you can, and seal the bag. Pop it in the fridge for at least 8 hours, or overnight if you have time.
02
Step 2
When you’re ready to cook, heat up your grill to medium-high and give the grates a quick brush with oil to keep the chicken from sticking. Take the chicken out of the marinade and let any extra drip off—discard the leftover marinade.
03
Step 3
Place the chicken on the hot grill and cook for about 5 minutes on each side. Keep an eye on it until it’s no longer pink inside and the juices run clear. If you have a meat thermometer, the internal temperature should hit 165°F (74°C) to be safe and perfectly cooked.
Why you’ll love it
This dish combines bright lemon flavors with the earthy aroma of oregano, creating a fresh and vibrant taste. It’s easy to prepare and perfect for a quick weeknight dinner. The juicy chicken stays tender and flavorful with just a few simple ingredients.
How to serve
Serve with a side of roasted vegetables or a crisp green salad to balance the tangy lemon flavor. It also pairs well with rice or couscous to soak up the delicious juices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and flavorful.
