Lemon-Oregano Chicken Breasts
Ingredients
- 4 chicken breasts (about 180 g each)
- 60 ml olive oil
- 1 lemon, zested and juiced
- 1 clove garlic, grated
- 10 ml dried oregano
- 5 ml smoked paprika
- 5 ml salt
- black pepper
Instructions
- 1
Butterfly each breast — slice horizontally almost through, open like a book, then bash gently with a rolling pin to even thickness, about 1.5 cm. This is the difference between dry chicken and juicy chicken.
- 2
Mix olive oil, lemon zest and juice, garlic, oregano, paprika, salt and pepper in a bowl. Add chicken, turn to coat.
- 3
Rest 20 min at room temperature while you do everything else. Don't skip this — cold chicken cooks unevenly and dries out.
- 4
Shake the excess marinade off each piece before they hit the grid. Lemon juice and oil will flare hard otherwise.
- 5
Onto the grid over medium-hot coals. 3 to 4 min a side, lid off, turning once. Look for clear grill marks and proper colour before flipping.
- 6
If flare-ups get aggressive, slide to a cooler zone for 30 seconds, then back.
- 7
Pull at internal 70°C — a probe thermometer earns its keep here. Butterflied breast cooks fast and goes from juicy to dry in 60 seconds.
- 8
Rest on a board 5 min under foil. Slice across the grain into thick strips. Pour the resting juices back over the slices.
Notes & Tips
Two-zone fire
Two-zone fire is the move. Hot side for sear, cooler side for safety.
No probe thermometer
If you don't have a probe, press the thickest part — it should feel firm with a slight bounce, not soft. Cut into one to check if unsure.