Mediterranean Lemon Herb Grilled Chicken
This Mediterranean Lemon Herb Grilled Chicken is a burst of sunny flavors that transports your taste buds to the beautiful coast of Greece. Fresh lemon zest and juice mingle with fragrant oregano, marinating the chicken to perfection. When grilled, the chicken develops a beautiful char and juicy tenderness, making it an ideal centerpiece for any meal. Serve this dish alongside Greek Lemon Potatoes for a harmonious and delicious dining experience that will leave everyone asking for seconds. With a hint of smokiness from the grill and that refreshing citrus zing, this chicken is not just a meal; it's a celebration of flavor!
4
Servings
450
Calories
9
Ingredients
Ingredients
grated lemon zest
1 tablespoon (freshly grated)
fresh lemon juice
1/2 cup (juiced from 2 lemons)
finely chopped oregano
1/4 cup (preferably fresh Greek oregano, or 1 tablespoon Mediterranean dried oregano)
olive oil
2 tablespoons (extra virgin)
kosher salt
2 teaspoons (to taste)
ground black pepper
1 teaspoon (to taste)
chicken halves
4 (1 1/2 lb each) (bone-in, skin-on)
lemons
4 (halved crosswise for grilling)
oregano sprigs
as needed (for garnish)
Instructions
1
In a small bowl, whisk together the grated lemon zest, fresh lemon juice, finely chopped oregano, olive oil, kosher salt, and ground black pepper to create the marinade.
2
Divide the marinade evenly between two large resealable plastic bags.
3
Using a meat fork, lightly pierce the chicken halves to help the marinade penetrate deeply.
4
Place two chicken halves in each bag and shake to thoroughly coat the chicken. Let it marinate at room temperature for 30 minutes, turning the bags occasionally to ensure even marination.
5
Preheat your grill to medium heat and lightly oil the grates to prevent sticking.
6
Remove the chicken from the bags and pat it dry with paper towels to ensure a good sear on the grill.
7
Place the chicken on the preheated grill and cook for approximately 20 minutes, turning occasionally, until the chicken is lightly browned and cooked through. An instant-read thermometer should read 175°F when inserted into the thickest part of the chicken. If the chicken is browning too quickly, move it to a cooler part of the grill or reduce the heat.
8
Once cooked, transfer the chicken to a cutting board and tent with foil to rest for 10 minutes.
9
While the chicken rests, place the lemon halves on the grill, cut side down, and grill until slightly charred, about 8-10 minutes.
10
Serve the grilled chicken garnished with oregano sprigs and the grilled lemon halves for added flavor.
Nutrition Information
25g
Fat
5g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Mediterranean Lemon Herb Grilled Chicken?
It features sunny flavors with fresh lemon zest, juice, and fragrant oregano, resulting in a juicy, charred, and refreshing citrus taste.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the primary ingredients for the marinade?
The marinade consists of grated lemon zest, fresh lemon juice, finely chopped oregano, extra virgin olive oil, kosher salt, and ground black pepper.
How much lemon juice is needed?
You will need 1/2 cup of fresh lemon juice, typically juiced from 2 lemons.
Can I use dried oregano instead of fresh?
Yes, you can substitute 1/4 cup of fresh Greek oregano with 1 tablespoon of Mediterranean dried oregano.
What kind of chicken is recommended?
The recipe calls for 4 bone-in, skin-on chicken halves, weighing approximately 1.5 lbs each.
Why should I pierce the chicken with a fork?
Lightly piercing the chicken halves helps the marinade penetrate deeply into the meat for better flavor.
How long should the chicken marinate?
The chicken should marinate at room temperature for 30 minutes.
How do I prepare the grill for the chicken?
Preheat the grill to medium heat and lightly oil the grates to prevent the chicken from sticking.
Why is it important to pat the chicken dry before grilling?
Patting the chicken dry with paper towels ensures a good sear and prevents steaming.
What is the total grilling time for the chicken?
The chicken typically cooks for approximately 20 minutes, turned occasionally, until browned and cooked through.
What internal temperature should the chicken reach?
An instant-read thermometer should read 175°F when inserted into the thickest part of the chicken.
What should I do if the chicken is browning too quickly?
Move the chicken to a cooler part of the grill or reduce the heat.
Does the chicken need to rest after cooking?
Yes, transfer the chicken to a cutting board and tent it with foil to rest for 10 minutes.
How are the extra lemons prepared for the dish?
Halve 4 lemons crosswise and grill them cut-side down until slightly charred, which takes about 8-10 minutes.
What are the suggested garnishes for this dish?
Serve the grilled chicken garnished with fresh oregano sprigs and the grilled lemon halves.
What side dish is recommended with this recipe?
It is ideally served alongside Greek Lemon Potatoes for a harmonious dining experience.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the protein content per serving?
Each serving provides about 45g of protein.
How much fat is in this chicken recipe?
There are 25g of fat per serving.
How many carbohydrates are in a serving?
This recipe is low in carbohydrates, containing only 5g per serving.
What type of oil should be used?
Extra virgin olive oil is used for the best Mediterranean flavor.
How much lemon zest is required?
The recipe calls for 1 tablespoon of freshly grated lemon zest.
Is this recipe suitable for a BBQ?
Yes, it is tagged as a BBQ and summer grilling recipe.
What type of salt is used in the marinade?
The recipe specifies 2 teaspoons of kosher salt.
Is this a healthy meal option?
Yes, it is tagged as a healthy meal with high protein and low carbohydrates.
How much black pepper is used?
The recipe calls for 1 teaspoon of ground black pepper.
Can I use skinless chicken?
While the recipe specifies skin-on for flavor and moisture, you could use skinless, though cooking times may vary.
Is the oregano used in the marinade fresh or dried?
The recipe suggests 1/4 cup of finely chopped fresh Greek oregano, but allows for dried as a substitute.
What is the main culinary influence of this recipe?
The recipe is influenced by Greek cuisine and Mediterranean flavors.