This Martha Stewart recipe is paleo, easy and delicious. The only comment my husband made when he brought these in from the grill was “I should have dried them off a little more as they are charred.” Â Actually, they tasted fine but I understand what he means.
For the marinade, you’ll need lemon, oregano (I used dried), olive oil, salt and pepper.
The chicken breasts will go into 2 sealed bags along with the marinade for about 30 minutes so they can absorb the juices.
Here’s what they look like when taken out of the bags —
Then you’ll be ready to grill them up! Â Ready to see the recipe?
- 1 tablespoon grated lemon zest
- 1/3 cup freshly squeezed lemon juice (from 2 lemons)
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper (to your taste)
- 4 chicken breasts
- 2-4 lemons, halved crosswise (optional, see note below)
- Oregano sprigs (optional)
- Put all ingredients except for the chicken breasts and oregano sprigs (if using) in a small bowl then whisk it together to make the marinade.
- Divide the marinade in half then add it to 2 plastic resealable bags.
- Add 2 chicken breasts to each bag and allow to marinade at room temperature for approximately 30 minutes.
- When ready to grill, remove the chicken breasts and pat them dry with paper towels.
- Place chicken skin side up on grill then cook for approximately 20 minutes.
- Turn the chicken over and cook until its well browned and cooked — another 15-25 minutes. (Note: use a meat thermometer to make sure the chicken is cooked through. I use a wooden skewer to poke the meat and if the juices run clear then I know it’s ready.)
Martha Stewart placed lemon halves on the grill (cut side down) and charred them after she removed the chicken. Â We decided to skip that step. The oregano sprigs are for decoration so we skipped that step also.
Served with steamed carrots and roasted sweet potatoes, I must say, it was quite good!