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. 

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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.

What ingredients do you need for this recipe?

  • boneless-skinless chicken breasts
  • olive oil
  • fresh squeezed lemon juice, I used my fresh-frozen lemon juice
  • Dried Oregano (affiliate link)
  • Minced Garlic (affiliate link), or crushed fresh garlic
  • caper juice (brine from the jar)
  • Capers (affiliate link)
  • fresh ground black pepper to taste

Tips for Making Juicy Grilled Chicken Breasts:

This recipe was created as 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. 

What are Capers?

The Spruce Eats can tell you what capers are if you’re not familiar with them. And my blogging friend Lydia has also done a great job writing about capers at the Perfect Pantry, so read that too if you’re not familiar with this favorite ingredient of mine.

Grilled Chicken with Lemon, Capers, and Oregano process shots photo

How to make this recipe:

(Scroll down for complete recipe, including nutritional information.)

  1. Trim the chicken breasts; then cut small slits crosswise going down each breast.
  2. Chop up the capers well so they’ll mix with other ingredients in the marinade.
  3. Whisk together the olive oil, lemon juice, dried oregano, garlic puree, caper juice, chopped capers, and black pepper to make the flavorful marinade.
  4. Put chicken in a large Ziploc bag, add the marinade, and let the chicken marinate in the refrigerator, preferably 4-6 hours or longer.
  5. When you’re ready to cook, dump the chicken into a colander placed in the sink and let it drain well while you spray the grill with oil or non-stick grilling spray and preheat to medium-high.
  6. You want to lay the chicken diagonally across the grill grates to get those nice marks, then cook 3-4 minutes on the first angle.
  7. 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.
  8. 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.
  9. 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.

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

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 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

Grilled Chicken with Lemon, Capers, and Oregano

Yield 4 servings
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

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


  • 4 boneless-skinless chicken breasts, trimmed
  • 1/4 cup olive oil
  • 2 T fresh squeezed lemon juice
  • 1 tsp. dried oregano, crushed
  • 1 tsp. garlic puree (or crushed fresh garlic)
  • 1/2 T caper juice
  • 2 T finely chopped capers (or use less if you’re not wild about capers)
  • 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. When you're ready to cook, drain chicken well in a colander placed in the sink.
  8. 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.)
  9. Lay the chicken pieces at an angle to the grill grates and cook for 3-4 minutes without moving.
  10. Then lift the edge of one piece of chicken to see if grill marks are as dark as you’d like them.
  11. When they look good, rotate the chicken to the opposite angle and cook 3-4 minutes more on the first side.
  12. 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.)
  13. Chicken is done when it feels firm (but not hard) to the touch when you press down on it with your finger.
  14. Don’t overcook. Serve hot.
  15. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results (affiliate links).


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.  

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 356Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 252mgCarbohydrates: 3gFiber: 1gSugar: 7gProtein: 38g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to see more tasty ideas for grilled chicken! 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.

Historical Notes for this Recipe:
This recipe was first posted in 2007. I’ve made it over and over since then, and the recipe was last updated in 2021.

Pinterest image of Grilled Chicken with Lemon, Capers, and Oregano

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    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.