Greek Oregano Chicken
I remember my mom grilling this each day when she was pregnant with my sister. It is simple, super healthy and tastes great. As the chicken grills, dab half a lemon into the marinade, then onto the chicken...make sure both sides are flavor infused as the cooking continues. A final splash at the end goes a long way!
I remember my mom grilling this each day when she was pregnant with my sister. It is simple, super healthy and tastes great. As the chicken grills, dab half a lemon into the marinade, then onto the chicken...make sure both sides are flavor infused as the cooking continues. A final splash at the end goes a long way!
- Carbohydrate 20.9598777074167 g
- Cholesterol 290.2991168 mg
- Fat 69.4301375399146 g
- Fiber 5.86074155678247 g
- Protein 101.643255673106 g
- Saturated Fat 15.8594751506814 g
- Serving Size 1 1 recipe (652g)
- Sodium 2639.29586463808 mg
- Sugar 15.0991361506343 g
- Trans Fat 4.62316486864611 g
- Calories 1097 calories
Step-by-step
- Slice Chicken breast thin, and stamp flat (1/4 - 1/2 inch thick).
- Combine marinade ingredients, mix and add chicken to soak for at leastan hour.
- Heat grille or grille pan.
- Grille chicken till done.
- As an alternative, slice grilled chicken into strips and add to greeksalad with feta cheese
The Acid Balance
Olive oil does the heavy lifting in this marinade by coating the chicken and buffering the aggressive acid of fresh lemon juice. Without enough fat, high acid turns exterior proteins mushy before the center cooks. Whisk oil, minced garlic, soy sauce, and dried oregano thoroughly before adding the meat. Submerge the sliced poultry for a minimum of sixty minutes. Longer than four hours breaks down the protein structure entirely.Pounding and Slicing
Slice chicken breasts into uniform thin cutlets measuring one-quarter to one-half inch thick. Use a meat mallet to stamp them flat so they cook evenly on a hot grill pan. Thick spots dry out while thin edges burn. Consistent thickness ensures every piece reaches safe internal doneness within minutes.Grilling Mechanics
Preheat a cast-iron grill pan until it radiates heat visibly. Lay cutlets across the ridges to build dark char lines without overcooking the interior. Dab a halved lemon into the remaining marinade and brush the surface periodically. Remove pieces immediately when internal temperature registers 165 degrees Fahrenheit.
