Lemon Oregano Chicken

 This is a tried and true recipe, one that I have been using for many years.  Originally it came from the Canadian cookbook author, Anne Lindsay.  It is my "go to" recipe when I want to barbecue chicken.  It is easy to put together and the only time involved is the marinating, which you can do for a few hours or overnight in the fridge.  If you prefer, you can prep the chicken and the marinade and freeze, taking it out when you are wanting to use it.  You can eat the chicken on its own as it is delicious or you can use it a salad, such as my Souvlaki Salad. This is a must try as well!

 The first step is to marinate the chicken. Using about 4 chicken breasts, I add 1/3 cup lemon juice, 2 Tb. olive oil, 4 cloves garlic, minced, 2 Tb. dried oregano and salt and pepper. 

Let this marinate in the fridge for several hours or overnight, turning occasionally.   

 

 You can put the chicken and marinating ingredients in a pan (as above) or in a ziplock bag.

 As mentioned above, at times I have put the marinade into bags of chicken (as above) and put them in the freezer. Then, when you want chicken, all you have to do is let the chicken thaw in the fridge.  I love doing this in the summer when I can make a couple of salads to go along with the chicken.  This is especially great if you have company.

 

 After it is done marinating, it is time to barbecue.  Place chicken on a grill over medium heat and cook, turning regularly until fully cooked and no pink remains.  Discard marinating liquid.  

 Once cooked, put onto a clean plate and serve

 I like to cut up the chicken breasts as it tends to go a little further and not everyone wants an entire breast

 You are ready to eat - or perhaps you want to make Souvlaki Salad, pictured below.  Either way, I hope you enjoy this recipe!