A flavorful and easy-to-make grilled chicken recipe infused with Mediterranean flavors, perfect for a summer meal.
In a mixing bowl, combine the lemon zest, lemon juice, dried oregano, olive oil, kosher salt, and black pepper to create the marinade.
Whisking the marinade thoroughly ensures the flavors are evenly distributed.
Place the chicken halves in re-sealable plastic bags and pour the marinade over them. Seal the bags and gently massage to coat the chicken evenly.
Massaging the marinade into the chicken helps it penetrate for better flavor.
Let the chicken marinate at room temperature for 30 minutes, turning the bags occasionally to ensure even marination.
Turning the bags occasionally ensures all parts of the chicken absorb the marinade.
Preheat the grill to medium heat and lightly oil the grates to prevent sticking.
Using a grill brush to oil the grates helps achieve perfect grill marks.
Remove the chicken from the marinade and pat it dry with paper towels. Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until fully cooked.
Use a meat thermometer to check that the internal temperature reaches 175°F.
While the chicken is grilling, place the lemon halves on the grill, cut side down, and cook until slightly charred, about 8-10 minutes.
Grilled lemons add a smoky flavor and make a great garnish.
Transfer the grilled chicken to a cutting board, tent with foil, and let rest for 10 minutes to retain its juices.
Resting the chicken allows the juices to redistribute, keeping it moist.
Serve the chicken garnished with fresh oregano sprigs and the grilled lemon halves.
Squeeze the grilled lemons over the chicken for an extra burst of flavor.
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