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Karen's Lemon-Oregano Marinade ~ with Perfect Grilled Chicken
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5 from 3 votes

Karen's Lemon-Oregano Marinade ~ with Perfect Grilled Chicken

A Hearty & Zesty Marinade adds tons of tang and pungency to Chicken! Coat chicken with this zesty marinade for 2 hours - a flavor-bomb!
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: Main Course, Marinade
Cuisine: American
Keyword: Best Lemon Marinade, Lemon-Oregano Marinade, Lemon-Oregano Marinade for Chicken
Servings: 4
Author: Karen Sheer a zest for life

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 teaspoon yellow mustard seeds
  • 2 medium garlic cloves peeled and minced
  • 2 tablespoons lemon rind from one large lemon (see note)
  • 2 tablespoons fresh oregano leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 tablespoons fresh lemon juice
  • 3 pinches chili flakes

Instructions

The Marinade:

  • Add the olive oil to a small 8" pan. Add mustard seeds and raise heat to slow simmer. When you hear a "popping noise" and oil is bubbly - in about 1 1/2 minutes - that's the mustard seeds... stir up and remove from heat. Let cool 2 minutes.
  • Add the garlic and lemon rind off heat, stir well. Let stand 2 minutes (not too hot), add the oregano leaves, salt & pepper, lemon juice and chili flakes. Stir all together.

How to Use the Marinade:

  • Add the cooled marinade to 1 pound of boneless chicken breasts or chicken tenderloins. Do so in a glass container with a good lid - cover tightly and shake to distribute the marinade. (some like to use a plastic ziplock bag.)
    Place in the refrigerator for TWO HOURS - not more.

To Grill the Chicken:

  • Remove the marinade from the chicken to a small skillet with a rubber spatula. (This will be a sauce for the chicken - or a dressing for a salad with the chicken.) Bring to a boil and simmer a minute or two, fights away any bacteria.
  • Clean your grates, oil them and grill the chicken over LOW-MEDIUM heat... not higher. When strong grill marks are on the first side, turn over with tongs and cook second side until lightly golden, internal temperature - 165 degrees.
  • Remove the chicken to a plate and pour ALL of the reserved simmered marinade over (now your sauce, or cooled dressing ), let cool. Then cut 1/2 " pieces on the diagonal and serve.
    Can serve the chicken over rice, or in my Fennel Salad and Perfect Grilled Chicken... delicious!

Notes

I use a citrus/lemon zester - to get long strands of lemon zest from a lemon. 
This recipe may not be reproduced without the consent of its author, Karen Sheer. 
or dressing 

Nutrition

Calories: 256kcal | Carbohydrates: 4g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 294mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg