Recipe by ROSYRD
"This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill."
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ground black pepper
4 (4 ounce)
skinless, boneless chicken breast halves
We loved this. Juicy and tender, bright, fresh flavor. I used dill rather than oregano for its milder, more subtle flavor and marinated the chicken for just over three hours. I sliced them up and served them over a big, tossed green salad with a homemade Barbecue Ranch dressing. Hubs made a point of mentioning that he generally doesn't like marinades but that this was a "make again" - but he said I never "make it again" when he tells me to "make it again." This was so easy and so good that I will have to make a point to please him and make it again.
Marinated for about 6 hours and cooked on the grill. Very juicy and flavorful, but I would have liked a bit more lemon flavor. Recipe does specify "8 hours or overnight," so that could have been my issue, not the recipe's. Next time I'll marinate overnight. Not to worry, though, it was all good and all eaten!
It was delicious. Even my picky eater boyfriend liked it. Instead of 1 tsp of Oregano I used 1/2 tsp Oregano and I think it was the perfect amount for my taste. And it sat marinating overnight, instead of 8 hours it turned out to be more like 14 hours. The taste was strong which I like, but you could still get the chicken flavor. Will definitely make this again in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chicken Oregano
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 86
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