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Grilled Chicken with Lemon and Capers

A bright, simple grilled chicken marinated with lemon, capers, oregano, and garlic for a flavorful weeknight main.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts trimmed
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice fresh squeezed
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon garlic puree or crushed fresh garlic
  • 1/2 tablespoon caper juice
  • 2 tablespoons capers finely chopped
  • fresh ground black pepper to taste

Instructions

  • Trim all visible fat and tendons from the chicken breasts and, if needed, trim the underside so pieces are an even thickness.
  • Make small crosswise slits down each breast to help the marinade penetrate.
  • Finely chop the capers with a chef's knife and crush the dried oregano with a rolling pin or meat mallet.
  • In a mixing bowl, whisk together the olive oil, lemon juice, crushed oregano, garlic puree, caper juice, chopped capers, and fresh ground black pepper until combined.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them, ensuring each piece is coated.
  • Refrigerate and marinate for preferably 4–6 hours or longer for more flavor.
  • When ready to cook, drain the chicken in a colander and discard excess marinade.
  • Preheat a grill or stovetop grill pan to medium-high and lightly spray or oil the grates.
  • Place the chicken on the grill at an angle to the grates and cook undisturbed for 3–4 minutes to develop grill marks.
  • Check the marks, then rotate each piece 90 degrees and cook another 3–4 minutes on the same side.
  • Flip the chicken and cook the second side for 2–3 minutes more, or longer for very thick breasts, until the meat feels firm but not hard when pressed.
  • Remove from heat and serve hot.

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring cup
  • Knife
  • Cutting Board
  • Resealable Plastic Bag or Shallow Dish
  • grill or stovetop grill pan
  • Tongs

Notes

  • Marinate at least 4 hours for best flavor.
  • Trim chicken to even thickness so it cooks evenly.
  • Drain excess marinade before grilling to avoid flare-ups.
  • Use a grill pan if you don't have an outdoor grill.