Marinate Ahead and Grill
Lemon-Oregano Grilled Chicken
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 shallots, minced
- ¾ cup lemon juice
- 2 Tbsp honey
- 1 Tbsp whole-grain mustard
- 3 Tbsp chopped fresh oregano
- ¾ tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- 1 cup olive oil
- 8 to 10 boneless, skinless chicken breasts (about 5 lb)
Instructions
- Place shallots in a medium bowl; add lemon juice, and let stand 15 minutes.
- Whisk in honey and mustard until blended. Whisk in oregano, salt, pepper, and garlic powder; gradually whisk in oil until blended.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Place chicken breasts in a separate large zip-top plastic bag; add ¾ cup vinaigrette. Seal bag, and chill up to 1 hour (no longer).
- Chill remaining vinaigrette for Spinach Salad recipe.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade.
- Grill chicken, covered, 5 to 6 minutes per side or until chicken is done. Let stand 5 minutes before slicing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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