Grilled Lemon-Oregano Chicken Thighs

This recipe is ideal for a hot summer day.  It’s healthy, it’s refreshing and light, and there’s a good chance that you already have most, if not all, of the ingredients in your pantry.

Except for the olive oil, this recipe is also 100% Dukan diet friendly.  The book claims that oils and fats are really not supposed to be used, or if they are, sparingly.  For me, I’ve never seen any real detriment to my diet using a little bit of olive oil, especially in a marinade.  If you want to be completely faithful to the diet, you could omit the olive oil all together, or maybe replace it with some kind of vinegar of your choosing.

You will need the following ingredients:

In a small bowl, whisk together the lemon juice, garlic, olive oil, chopped fresh oregano, kosher salt, pepper, and lemon zest.

Add your chicken thighs, or other meat of your choosing, into a gallon-size re-sealable bag.  Add the marinade, seal the bag, and rub the marinade around on the chicken.  I chose boneless, skinless, chicken thighs, but you could also use drumsticks, wings, breasts, etc.

Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 days, turning occasionally.

Fire up your BBQ or grill pan to medium-high heat and grill chicken until cooked through and golden brown on all sides.  Goes perfectly with a light summer salad or some fresh corn on the cob!

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh oregano
  • 2 garlic cloves, pressed
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon finely grated lemon peel
  • Black Pepper, to taste
  • Chicken Thighs (or other meat of your choosing)
Makes about 4 to 6 servings.
Adapted from Bon Appétit, August 2009
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Categories: Grilling, Poultry, Recipes

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