gotta love a grill

Greek marinated grilled chicken

Living in a small Manhattan apartment doesn’t often bother me. I’ve grown both accustomed to and fond of each one of the 400 sq ft that we have to ourselves. Then summer hit this year and I grew insanely jealous of those with more space for one single reason: I missed eating homemade barbecue and I wanted to learn how to do it. It really is one of the best things about summer time.

Simple enough

Just as I was beginning to lust after suburban life, lo and behold, my apartment building decided to grace us with the presence of two giant, beautiful grills. Since Alex has been gone all summer, my urge to grill hasn’t been fulfilled until recently. Now that he’s home I’ve been making the most of the grill and this chicken may be my favorite thing I’ve made so far. The marinade was simple and didn’t have to sit for hours. The chicken remained incredibly moist and was perfect on its own. I look forward to making it again before the grilling season comes to an end.

Bag it

greek marinated grilled chicken
printer-friendly version
makes 6 servings

2 1/2 pounds boneless, skinless chicken breasts
1/3 cup extra virgin olive oil
1/8 cup fresh squeezed lemon juice
Zest of 1 lemon (optional)
2 tablespoons fresh oregano, chopped
1/2 teaspoon sea salt
Freshly ground pepper

Place the chicken breasts inside of a one gallon plastic bag. Pour the remaining ingredients into the bag and seal it, making sure to get any excess air out. Gently  massage the chicken from outside of the bag to combine the ingredients and coat the chicken. Lay the bag flat and place it in the refrigerator for at least 1 1/5 hours or longer if you’ve got the time. Preheat your grill to a medium-high temperature. Remove the chicken from the plastic bag and place them directly onto the grill. Dispose of the bag and any remaining marinade left inside of it. Cook for 7-8 minutes or until you have some great char marks and they release easily from the grill. Flip the chicken and cook on the other side for 4-5 minutes, depending on the thickness of the chicken and how hot your grill is. If you have a meat thermometer, they should reach an internal temperature of 160 degrees. Let the chicken rest for a few minutes. It would be great served with freshly made tzatziki!

About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in chicken, dinner and tagged , , . Bookmark the permalink.

One Response to gotta love a grill

  1. Mom says:

    This is the same marinade I use except I call it Italian and I use chicken parts ( the whole chicken cut up) which are yummy. Roast them in a medium high oven, 425, in the winter, baste with the marinade and don’t forget the Italian bread to sop up the juices. My mouth is watering!

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