Flattening chicken breast halves serves two purposes: It provides more surface area to rub in the Greek-influenced seasoning, and it ensures that the chicken cooks quickly. Serve with rice or parsleyed orzo and a tomato-feta salad.
- 5 teaspoons grated lemon rind
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon water
- 2 cloves garlic
- 4 (20 to 24 ounces) skinless, boneless chicken halves, pounded to 1/4 inch thick
- 1 lemon, cut into 4 wedges
- 2 tablespoons chopped flat-leaf parsley
If using a gas grill, preheat the grill to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Meanwhile, in a small bowl, add the lemon rind, oil, oregano, salt, pepper, water and garlic and mix to combine. Rub the mixture evenly over both sides of the chicken. Grill for 3 minutes on each side or until cooked through (the juices should run clear, without a hint of pink). Transfer to a serving platter. Squeeze a lemon wedge over each piece of chicken and sprinkle with parsley. Serve immediately.
Adapted from "Cooking Light Chicken," edited by Heather Averett (Oxmoor House, 2006, $17.95).
Tested by Marcia Kramer.
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