Mediterranean Chicken Marinade with Charred Lemon and Parsley
By Marcus Hale
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Pound the breasts to reach an even 3/4-inch thickness‚ placing more meat against the hot grill at the same time‚ while that steady contact marks the dark char without allowing one end to overdo․ The coating of olive oil keeps the sliced chicken moist‚ with oregano plus garlic incorporated into the crust․
A medium glass bowl is useful for the marinade‚ and then a reusable bag or a shallow dish is employed to coat the chicken thoroughly all over․ Pat the breasts dry first so the oil as well as herbs have something to grip․ This method prevents watery spots on which the coating slides away․ For indoor cooking in the kitchen‚ a heavy cast iron grill pan is grabbed․
The grill needs to be hot prior to the chicken going down․ I leave the first side alone until the surface has sufficient time to mark‚ even though checking can be quite tempting․ Those dark lines come from a steady contact with the grate․ The results do not come from pressing the meat or from poking at it․ Utilize a digital thermometer to check for the finish‚ and then transfer the chicken onto a clean plate․
After carefully slicing‚ I especially enjoy this chicken set on Mediterranean flatbread with hummus and feta․ It also works for Greek chicken gyros or with a chilled cucumber along with beetroot salad when I want a colder plate․ Place the charred lemon halves directly on the platter‚ then squeeze their juice onto the chicken above․
Why you'll love this recipe
- Olive oil leaves a glossy coating on the surface of the chicken․ The herb-dusted surface remains whole on the grill․
- Long-handled tongs flip the breasts with care without piercing the meat․ They avoid leaving juice on the grates of the grill․
- A digital thermometer eliminates the uncertainty for thick chicken breasts at the finish․
- Charred lemon halves rest beside the chicken on the table displaying darkened cut surfaces․
- A heavy cast iron grill pan retains enough heat for effectively marking the chicken within a home kitchen․
- Familiar pantry ingredients provide the finished meat with a distinct oregano also lemon edge․
Ingredients
- •2 lb boneless skinless chicken breasts (pounded to an even 3/4-inch (2cm) thickness)
- •½ cup extra virgin olive oil
- •¼ cup fresh lemon juice
- •2 whole lemons (cut in half for charring)
- •2 tbsp dried oregano
- •½ cup fresh flat-leaf parsley (finely chopped)
- •4 large cloves garlic (minced)
- •1 ½ tsp kosher salt
- •1 tsp cracked black pepper
Instructions
- 1
Pound the chicken breasts to an even 3/4-inch (2cm) thickness.
- 2
Pat the chicken breasts dry with paper towels.
- 3
Whisk the olive oil, lemon juice, garlic, dried oregano, salt, and pepper in a medium glass bowl.
- 4
Place the chicken in a large reusable bag or shallow dish and coat it with the marinade.
- 5
Refrigerate the chicken in the marinade for 30 minutes to 2 hours.
- 6
Take the marinated chicken out of the fridge 20 minutes before grilling.
- 7
Preheat the grill to medium-high heat, about 400°F (200°C).
- 8
If using a grill pan, heat it for at least 5 minutes until it is smoking slightly.
- 9
Oil the grill grates with a paper towel dipped in high-smoke point oil.
- 10
Place the chicken on the hot grill and cook undisturbed for 5-6 minutes.
- 11
Place the lemon halves cut-side down on the cooler part of the grill.
- 12
Flip the chicken once and cook for another 5-7 minutes, until it reaches 160°F (71°C).
- 13
Transfer the chicken and charred lemons to a clean plate, cover loosely with foil, and rest for at least 8 minutes.
- 14
Slice the chicken against the grain into 1/2-inch (1.25cm) strips.
- 15
Garnish with the chopped parsley and a pinch of dried oregano.
- 16
Squeeze the charred lemon juice over the chicken right before serving.
FAQ
Nutrition (per serving)
Calories
285
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