Grilled Lemon Oregano Chicken – chicken tenders marinated in oregano, olive oil, garlic, Worcestershire sauce, and lemon juice. Serve it alongside a refreshing Greek salad and fluffy couscous for a vibrant and satisfying meal that's sure to become a family favorite.
Add all other ingredients. Mix well, coating chicken on all sides. Let chicken marinate for 1/2 hour to 1 hour, covered in the fridge (I always marinate overnight).
Place chicken onto a hot grill and cook for 4-5 minutes on each side or until the chicken is cooked through.
Notes:
You can use this marinade on any cut of chicken– chicken breasts, chicken tenders, chicken thighs, chicken wings, or chicken drumsticks/legs.
You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan-sear it for 3 to 4 minutes per side over medium-high heat. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
For extra lemon flavor, add lemon zest to the marinade.
Can I freeze Lemon Oregano Chicken? Yes! You can freeze the chicken uncooked or cooked.
Prepare the marinade. Place the chicken in a freezer bag and pour the marinade over the chicken. Seal the bag and freeze. When ready to cook, thaw in the refrigerator overnight and cook.
To freeze cooked chicken, cool completely and place in a freezer bag and freeze. Thaw and reheat in the microwave.
Store leftover chicken in an airtight container in the refrigerator.
Store leftover chicken in an airtight container in the refrigerator.