Simple dinners are such a lovely pleasure in life. A few kitchen staples and local organic peppers from my CSA share was all I needed. This grilled lemon oregano chicken comes together very easily and it is so tasty! Lots of side options here like rice, salad and potatoes to name a few. If you are looking for a healthy, easy dinner on the grill: you've found it.
Community Supported Agriculture: A Great Way to Support Local Farmers
But before I get into that, I would like to welcome you to Season 2 of my Community Supported Agriculture Series. My confesssion to you: I'm a bit late in posting this recipe from my summer share, but better late than never, right?
Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time. As I did last year, I purchased a summer farm share at Clark Farm in Carlisle, MA.
The weekly pick-ups are like taking a vacation from life. I arrive at the farm to be greeted by amazing fresh salad greens, kale, swiss chard, napa cabbage, carrots, broccolini, strawberries, zucchini, and so much more. It’s such a relaxing summer ritual and I truly enjoy knowing I’m eating healthy, organic veggies that were locally grown.
I highly encourage you to look into any CSA opportunities within your community. I know it can get a little pricey depending on where you are. Ultimately, you can always split a share with a friend and make it your weekly “thing” to pick up your CSA together. I did this years ago with a friend of mine and we loved it. Most farms offer different size shares to suit different needs.
Lemon Oregano Chicken with Charred Organic Peppers: An Easy, Healthy Meal Option
I had forgotten about the deliciousness of grilling peppers until recently. I went to a bbq and my friend threw a bunch of peppers on the grill. This is an excellent idea for a side to your other grilled foods. The peppers were charred on the outside and soft and juicy on the inside. They were insanely delicious! It all came together when I arrived at Clark Farm for my CSA pick-up. To my delight, there were multiple bins of colorful peppers. And we could take quite a few! My immediate thought: I'm tossing these in olive oil, salt and pepper and throwing them on the grill. In the end, this grilled lemon oregano chicken paired with awesome Clark Farm peppers was a no-brainer.
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Sometimes we need to have easy dinner options. To me, throwing everything on the grill is about as easy as it gets. For the peppers, use what you love. Pick your favorites at the store, mild or spicy, it's your choice. When cooking with a lean piece of protein like boneless breast of chicken, using a marinade is the way to go. Chicken breast on its own has very little flavor. I like the pop of the lemon and white wine vinegar of this flavor profile and I do love oregano too. Love it. I've been getting more into dried oregano lately so if you're into that too - this one's for you!
Easy Steps for Grilled Lemon Oregano Chicken with Charred Lemons & Peppers
Need More Ideas for the Grill? No problem!
- Grilled Chicken w/Mango Salsa
- Rosemary Balsamic Grilled Chicken Thighs
- Brined Pork Chops on the Grill w/Plum Compote
- Grilled Zucchini & Summer Squash with Romesco Sauce
- Backyard BBQ w/Sriracha-Lime Chicken and Bacon Stuffed Cheeseburgers
- The Best Grilled Chicken w/Marinated Tomatoes
- Grilled Chimichurri Chicken Thighs
- Grilled Chicken Sandwich w/Romesco, Dill Harvarti & Arugula
Grilled Lemon Oregano Chicken with Charred Clark Farm Peppers
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 portions 1x
Description
Want a simple, easy dinner on the grill? You’ve got to try my lemon oregano chicken with charred lemons and peppers. It’s delish!
Ingredients
- 6 chicken breast cutlets, approx. 2 ¼ lbs. (see note #1)
- 3 Medium lemons
- 5-8 peppers (see note #2, whatever variety you like and sizes will vary)
- 1-2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Non-stick cooking spray for the grill
For the marinade:
- Zest from one lemon
- 2 tablespoons lemon juice
- ¾ cup olive oil
- ¼ cup white wine vinegar
- ½ tablespoon Dijon mustard
- 2 teaspoons oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
NOTE: Prep and cook times do not include marinade time.
NOTE: This is an outdoor grill recipe.
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Instructions
- Start with the marinade: zest one lemon with a microplane tool or finest edge of a box grater. Add to a large mixing bowl. Cut that same lemon in half and squeeze the juice into a small ramekin (bowl). Add olive oil to large mixing bowl along with the white wine vinegar, 2 tablespoons of the lemon juice (you may have a little extra), Dijon mustard, oregano, salt and pepper. Whisk together until well combined.
- Trim any fat from your boneless breast of chicken cutlets. It’s a lean cut and there shouldn’t be too much fat to trim. I used a pack of six cutlets. If you were only able to get three larger chicken breasts, cut them in half lengthwise to make six cutlets.
- Transfer chicken to the large mixing bowl and mix so that all chicken is coated in the marinade. I always fork the chicken a little too, that’s optional.
- Cut the halved lemon you squeezed the juice from and add it to the chicken bowl (4 lemon chunks total). Push the lemons down into the marinade.
- Cover bowl with plastic wrap and marinate three hours to overnight in the refrigerator. I usually let it sit overnight.
- When you’re ready to cook the chicken, cut one lemon into thick round slices. They will be going on the grill so you’ll want a thicker cut. I think I got 5-6 thick slices from one med/large lemon.
- Put all your peppers in a large bowl (see note #2 about peppers). Add 1-2 tablespoons olive oil, ½ teaspoon of salt and ¼ teaspoon of pepper. Toss with your hands or tongs to coat.
- If you’re using the additional (3rd) lemon, cut a few chunks off to squeeze over the food when it comes off the grill.
- You should preheat your grill on medium/high heat for 10 minutes before you place the food on the grill. I always spray the grill with a little non-stick spray too so things don’t stick.
- Once the grill is ready, add the chicken to one side and the peppers and lemons to the other. Cook the chicken for 3-4 minutes on the first side (lid down) to ensure you get some grill marks. Depending on the size of your peppers – they will cook at about the same time.
- After 3-4 minutes, open the lid and turn the chicken. Chicken will take another 3-4 minutes on the other side depending on thickness lid down). Internal temperature should be 165 degrees before consuming. Everyone’s grill is different, so checking the internal temperature is the best way to see if they are ready. Check your peppers and lemons and turn if they are getting soft and starting to char. I love them charred.
- Once all food is cooked through, transfer to a platter or sheet pan.
- For presentation, I transferred the chicken to a small platter with the lemons and peppers. I squeezed fresh lemon juice over the top and added a light sprinkling of additional oregano – this is optional.
- Serve immediately. Pairs well with basmati rice, rice pilaf, side salad, roasted potatoes or steamed veggies.
Notes
- I bought a pack of six cutlets for the chicken breast. They don’t always sell it already cut like that so here’s my suggestion: Three chicken breasts sliced in half, lengthwise, to make six pieces works too. The thickness is up to you – that can also vary greatly with chicken breasts. The ultimate goal is six chicken cutlets that are about ½ inch in thickness or slightly less.
- I have a CSA farm share so I took a bit of everything they had: green peppers, red peppers (mild and spicy), shishito peppers. It was amazing! If you’re buying at the store, get what you like – mild or spicy – it’s up to you. This is a great addition to a platter of food and so tasty!
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