Grilled Chicken with Lemon, Capers, and Oregano
I love this Grilled Chicken with Lemon, Capers, and Oregano, served here with a simple salad of cucumber and olives tossed with my favorite Caesar Dressing. And this tasty grilled chicken is low-carb, gluten-free, South Beach Diet friendly, and Paleo.
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.
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.
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.
Don’t overcook! Serve the chicken hot and wait for compliments.
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
- 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
- Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness.
- Make small slits crosswise going down each chicken breast to help the marinade penetrate.
- Use a chef’s knife to finely chop capers.
- Crush the oregano with a rolling pin or meat mallet.
- 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.)
- Lay chicken flat in a large Ziploc bag and pour marinade over. Let chicken marinate in the refrigerator, preferably 4-6 hours or longer.
- 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.)
- Lay the chicken pieces at an angle to the grill grates and cook for 3-4 minutes without moving.
- Then lift the edge of one piece of chicken to see if grill marks are as dark as you’d like them.
- When they look good, rotate the chicken to the opposite angle and cook 3-4 minutes more on the first side.
- 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.)
- Chicken is done when it feels firm (but not hard) to the touch when you press down on it with your finger.
- Don’t overcook. Serve hot.
- 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 ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This would make a great main course for a low-carb or low-glycemic meal, or for any phase of the South Beach Diet.
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