Grilled Chicken with Oregano

Fresh oregano has a compelling funkiness to it. Combined with shallot in a lemony vinaigrette, the oregano is superb with grilled chicken breasts.

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  • Servings: 4

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  • 4 large bone-in chicken breasts, with skin (about 2 pounds)
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 large shallot, very finely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fresh oregano leaves

How to make this recipe

  1. Light a grill or preheat a grill pan. Season the chicken breasts liberally with salt and pepper. Grill the breasts over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.

  2. Meanwhile, in a small bowl, add the lemon juice, shallot and 1/2 teaspoon salt. Let the juice stand for 10 minutes. Whisk in the olive oil, then add the oregano. Season to taste. Serve the chicken with the oregano-shallot vinaigrette sauce on the side.

Make Ahead

The seasoned chicken can be kept in the refrigerator uncovered for up to two days. Bring to room temperature before grilling.

Contributed By Photo © Scott Hocker Published January 2014

1043596 recipes/grilled-chicken-oregano 2015-11-24T18:36:59+00:00 Scott Hocker 4|fast|make-ahead|web-exclusive|weeknight-dinner january-2014 recipes,grilled-chicken-oregano 1043596

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