11 Friday May 2012
I’ve been looking for new ways to use up the giant lemons my mother-in-law brought up from Florida and happened upon this recipe. It was perfect since I had every ingredient already. It was a nice night out so I decided to get something marinating and didn’t feel like making a run to the store.
The capers add a much needed change of pace to the typical grilled chicken recipe, but make sure not to add additional salt since they are pretty salty already! Even with the strong flavors, it wasn’t overpowering and was well received. It’s definitely going into the Summer grilling rotation!
Grilled Chicken with Lemon, Capers, and Oregano
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp dried oregano, crushed
- 1 tsp garlic, minced
- 1/2 Tbsp caper juice
- 2 Tbsp capers, finely chopped
- fresh ground black pepper to taste
In a small bowl, mix together olive oil, lemon juice, oregano, garlic, caper juice, chopped capers, and black pepper.
Place chicken in a large Ziploc bag and pour the marinade over. Let the chicken marinate in the refrigerator for a minimum of two hours, but preferably for 4 to 6 hours or longer. I made small slices on the top of each breast to allow the marinade to penetrate better.
Preheat your grill to medium-high. You should only be able to hold your hand over the grill for a few seconds. Grill the chicken top side down first, rotating after 4 to 5 minutes. Cook until the chicken is well browned on both sides and firm, about 15 minutes.
Source: Kalyn’s Kitchen