A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.
In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too. Basically, use your favorite flavor combination!
This recipe can also be prepared indoors on a grill pan or in the oven.
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates
In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.
Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.
This recipe is from my book Simply Grilling.
Photo by the talented Justin Fox Burks.
Food styling by me!