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.” 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! 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. 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!