web analytics
Kalyn's Kitchen

Grilled Chicken with Lemon, Capers, and Oregano

I love this Grilled Chicken with Lemon, Capers, and Oregano, and this is a perfect recipe for an easy summer dinner. Use Grilling Recipes to see more tasty ideas for grilled chicken!

Click here to PIN Grilled Chicken with Lemon, Capers, and Oregano!

Grilled Chicken with Lemon, Capers, and Oregano found on KalynsKitchen.com

I got home late last night from a long weekend in Savannah, where I had a great time with my friend Donna. We had fun sampling the local food, and I even got a few ideas for recipes that I could adapt into a healthier version for the blog, which is always fun. One place where we absolutely loved the food was The Wyld. If you make it to Savannah, we both consider that a must-try! And the okra dish we had there (with no breading!) was one of the healthiest and tastiest things we tried on our trip. I’ve never been a big okra fan, but the Fried Okra at The Wyld showed me how good it can be.

So today I’m easing back into work by reminding you of this favorite Grilled Chicken with Lemon, Capers, and Oregano. How do you feel about capers?  I’m a big fan of these little unripened flower buds that are used in cooking to add flavor to salads, dressings, sauces, vegetables, and meat dishes, so this recipe that adds some caper brine to the marinade is one of my favorites. The recipe also has dried oregano and lemon, two ingredients that I think really bring out the flavors of grilled chicken.

This recipe was originally part of a series on how to make juicy grilled chicken breasts that are perfect every time, and if you’re not that experienced at making grilled chicken breasts (or especially if your chicken breasts get dry on the grill) you may want to read that post before you make this. And Lydia has done a great job writing about capers at the Perfect Pantry, so read that if you’re not familiar with this favorite ingredient of mine.

Grilled Chicken with Lemon, Capers, and Oregano found on KalynsKitchen.com

Trim the chicken breasts; then cut small slits crosswise going down each breast. Chop up the capers well so they’ll mix with other ingredients in the marinade. Whisk together the olive oil, lemon juice, dried oregano, garlic puree, caper juice, chopped capers, and black pepper to make the flavorful marinade. Put chicken in a large Ziploc bag, add the marinade, and let the chicken marinate in the refrigerator, preferably 4-6 hours or longer.

Grilled Chicken with Lemon, Capers, and Oregano found on KalynsKitchen.com

I cooked the chicken in the top photo for guests, so I need to borrow these photos from another post to show how to lay the chicken diagonally across the grill grates to get those nice marks.  Be sure you spray the grill with nonstick spray or oil before you preheat, then cook 3-4 minutes on the first angle. Lift up one piece of chicken to see if the grill marks are as dark as you’d like them, and when they are, rotate each piece of chicken so it’s going at the opposite angle and cook 3-4 minutes more. Then turn each piece of chicken over and cook 2-3 minutes more, or until the chicken feels firm (but not hard) to the touch when you press down on it with your finger.

Grilled Chicken with Lemon, Capers, and Oregano found on KalynsKitchen.com

Don’t overcook! Serve the chicken hot and wait for compliments.

Make it a Meal:

I’d love this Chicken with some Grilled Zucchini and Grilled Mushrooms on the side. In the photo it’s served with a simple salad of cucumber and olives tossed with my favorite Caesar Dressing.

More Delicious Dinners with Chicken:

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake ~ Kalyn’s Kitchen
Grilled Chicken Schawarma Drumsticks ~ Rachel Cooks
Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish ~ Kalyn’s Kitchen
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce ~ The Food Charlatan
Grilled Fusion Chicken ~ Kalyn’s Kitchen
BBQ Chicken Tostadas ~ Cupcakes and Kale Chips

Grilled Chicken with Lemon, Capers, and Oregano

I love this Grilled Chicken with Lemon, Capers, and Oregano for a simple summer dinner.



  • 4 boneless-skinless chicken breasts, trimmed

Marinade Ingredients:

  1. 1/4 cup olive oil
  2. 2 T fresh squeezed lemon juice
  3. 1 tsp. dried oregano, crushed
  4. 1 tsp. garlic puree (or crushed fresh garlic)
  5. 1/2 T caper juice
  6. 2 T finely chopped capers (or use less if you’re not wild about capers)
  7. fresh ground black pepper to taste


  1. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness.
  2. Make small slits crosswise going down each chicken breast to help the marinade penetrate.
  3. Use a chef’s knife to finely chop capers.
  4. Crush the oregano with a rolling pin or meat mallet.
  5. Mix together olive oil, lemon juice, oregano, garlic puree, caper juice, chopped capers, and black pepper. (You could also put all the marinade ingredients in a blender and process them rather than chopping the capers and crushing the oregano.)
  6. Lay chicken flat in a large Ziploc bag and pour marinade over. Let chicken marinate in the refrigerator, preferably 4-6 hours or longer.
  7. Spray the grill grates with non-stick spray, then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds at that temperature.)
  8. Lay the chicken pieces at an angle to the grill grates and cook for 3-4 minutes without moving.
  9. Then lift the edge of one piece of chicken to see if grill marks are as dark as you’d like them.
  10. When they look good, rotate the chicken to the opposite angle and cook 3-4 minutes more on the first side.
  11. When you have good grill marks, turn chicken to the opposite side and cook 2-3 minutes more (or longer  for very thick chicken breasts.)
  12. Chicken is done when it feels firm (but not hard) to the touch when you press down on it with your finger.
  13. Don’t overcook. Serve hot.
  14. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.


You might want to read how to make juicy and perfect grilled chicken breasts before you make this.

This recipe is adapted from 2001 Chicken Recipes.


All images and text ©

Grilled Chicken with Lemon, Capers, and Oregano found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Chicken with Lemon, Capers, and Oregano would make a great main course for a low-carb or low-glycemic meal, or for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Grilled Chicken with Lemon, Capers, and Oregano found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

33 comments on “Grilled Chicken with Lemon, Capers, and Oregano”

  1. To me, this chicken just cries out for a Greek salad! I’ll bet it would be delicious cold, chopped into a salad with olives, tomatoes, cucumbers, and an oregano vinaigrette!

  2. This chicken is perfection! And so is the salad in the background. YUM! I love summer food! I always overcook chicken breasts so I definitely need these tips 🙂

  3. Just found this and it looks wonderful. Have to try it for our 12th annual end of summer extravaganza BBQ and yard party. Thanks!

  4. If you didn't have a grill, how would you recommend to cook this?

    • You could use a George Foreman grill or something like the Griddler that cooks both sides at once, but cooking time will be less. You could also get good results by using a stovetop grill pan with ridges. If you don't have any of those, I think you could cook in a frying pan or bake it, but I haven't done either of those methods so I'm not sure how cooking time would be affected. Love to hear how it works!

  5. Interesting idea. I think it might work but the lemon juice would evaporate and not the oil so it might be oily. Maybe replace some of the oil with chicken stock. Please share how it works if you try it.

  6. Mary Catherine, so glad you enjoyed it!

  7. I made this tonight! OMG! So yummy and really moist.. Thanks for the tips!

  8. Amber, so glad you're enjoying the recipes.

  9. This recipes was amazing. I thought I was going to miss a caper sauce, but the chicken didn't need it. My husband, son, and I devoured the chicken so quickly! You were right about the chicken staying moist on the grill too. Thanks for sharing! So far, I am in love with your blog and recipes. Southbeach has been working for me really well. It's all about getting great recipes to get me to my goal and to live a healthier lifestyle.

  10. What a recipe! It seems delicious!

  11. Sort of half way to chicken piccata which is a favourite of mine. This sounds really good with a little less work and fewer ingredients.

  12. Oh my yum!! That grill marks are phenomenal, Kalyn!!

    And I love the idea of slitting the chicken to allow more flavors during marination 🙂

  13. Thanks Katie. I've been doing that for years now!

    Lydia, so true. I just love them.

  14. It's a shame so many people shy away from capers, because their lemony flavor adds so much zing to marinades and salad dressings.

  15. Love capers – especially with lemon. And chicken. Never thought about slicing the breasts before marinating, though – great idea.

  16. I apreciate the recipes that you shared.
    I shared them with family members and friends.
    They also appreciate the recipes as well.
    Thank you for sharing and please keep them coming.
    I have shared with everyone here, http://www.mealigg.com 🙂

  17. Sher, Ed, Amy, Glenna, and Chris, I can tell this was during school since I didn’t get back to comment. Thanks for all the nice words.

    Sugarandsalts, thanks for letting me know you liked it.

  18. Yummy yummy,thanks for sharing such a lovely recipe,that’s my lunch yesterday.

  19. I love this combo of flavors. Great post!

  20. That’s lovely, Kalyn. I have to try it. I love capers and lemon with chicken but I don’t do it often becasue then I want to add a stick of butter and bacon to it to make scalloppine. This is beautiful and not artery-clogging. Great job.

  21. Kalyn you have excellent tips for grilling chicken breasts! Never tried grilling chicken breasts before because I was afraid of them drying out. Definitely going to try your marinade this summer. Thanks!

  22. Kalyn – I like the taste of capers but am kind of new to cooking with them. Thanks for sharing your recipe. I bet the lemon, capers, and oregano taste amazing together.

  23. So capers are tiny little cabbages? Sort of? Love that bit of info. Boy, you have chicken breasts down cold–they look fabulous!

  24. Sue, a Japanese Steak House sounds great. Actually I’m not a mother, but I’m having a friend who’s a single parent come to dinner with her two kids, so that should be fun.

  25. Yummmy.

    Kalyn so good you could take a break for mommy day!

    I think we are headed for a Japanese Steak House for mom…me!


  26. Susan, I agree, capers are truly wonderful. Hope you like the salad.

    Patricia, thanks. I love them too.

    Katerina, me too, thanks!

  27. I love it Kalyn, it looks good and right up my alley in terms of flavours. Very mediteranean.

  28. Kalyn, I love capers so much. And this chicken you prepare looks so yummy! Gotta have lunch now before I start daydreaming about your food!

  29. Thanks for featuring capers, Kalyn. They don’t get enough press, but are as unique and wonderful as cilantro. The tomato and goat cheese salad will be what’s for dinner in this house tonight. Thanks.

Leave a comment »