Juice and zest of 3 lemons
1/3 cup olive oil
1 tsp. oregano
1 tbsp. Dijon mustard
2 tbsp. honey, plus a drizzle
½ cup finely chopped onion
1 clove garlic, peeled and smashed
½ tsp. salt
½ tsp. ground black pepper
4 skinless, boneless chicken breast halves (2 lbs.)
Grilled lemon wedges
1. In a small bowl, mix together lemon juice, zest, olive oil, oregano, Dijon mustard, honey, onion, garlic, salt and pepper. Set aside ¼ cup of the mixture for basting. Place chicken in the bowl, cover and marinate at least 30 minutes in the refrigerator.
2. Preheat grill to medium-high. Lightly oil grill grate. Place chicken on the grill over indirect heat. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with ¼ cup reserved marinade.
3. Put one chicken breast on each plate. Drizzle with honey and garnish with lemon wedges.
Go to full version of