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small platter of grilled lemon oregano chicken with charred lemons and clark farm peppers

Grilled Lemon Oregano Chicken with Charred Clark Farm Peppers


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  • Author: Stacey
  • 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

Units Scale
  • 6 chicken breast cutlets, approx. 2 1/4 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Non-stick cooking spray for the grill

For the marinade:

  • Zest from one lemon
  • 2 tablespoons lemon juice
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

NOTE: Prep and cook times do not include marinade time.

NOTE: This is an outdoor grill recipe.


Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Cover bowl with plastic wrap and marinate three hours to overnight in the refrigerator. I usually let it sit overnight. 
  6. 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. 
  7. 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. 
  8. If you’re using the additional (3rd) lemon, cut a few chunks off to squeeze over the food when it comes off the grill. 
  9. 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. 
  10. 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. 
  11. 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. 
  12. Once all food is cooked through, transfer to a platter or sheet pan. 
  13. 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. 
  14. Serve immediately. Pairs well with basmati rice, rice pilaf, side salad, roasted potatoes or steamed veggies.
YouTube video

Notes

  1. 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. 
  2. 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!