Active Time
30 MIN
Total Time
1 HR 30 MIN
Serves : 4

For a deliciously light and flavorful marinade, Michael Symon uses fresh lemon juice, minced shallots and chopped oregano.

Plus: Summer Grilling Guide

How to Make It

Step 1    

In a small bowl, whisk the lemon zest and juice with the oregano, shallot, garlic and 1/3 cup plus 2 tablespoons of olive oil. In a large resealable plastic bag, coat the chicken pieces with the marinade and let stand at room temperature for 30 minutes.

Step 2    

Light a grill and oil the grates. Scrape the marinade off the chicken and season the pieces with salt and pepper. Grill the chicken over moderate heat, turning occasionally, until lightly charred, white throughout and an instant-read thermometer inserted in a thigh registers 168°, about 40 minutes.

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