Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.
4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons grated lemon rind
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
4 lemon wedges
2 tablespoons chopped fresh parsley
How to Make It
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
I used fresh oregano because I have a little herb garden... forgot to count that into the equation though when I made the rub (you need to double the amount). The chicken came out ok but now I know why it was only ok. BUT I also did the same rub with some summer squash. OMG the best squash I've ever had!!!! I have a pan/tray thing that you set in the bbq and I cooked it while I did the chicken. AMAZING!!!!!
Don't know what I did wrong, but we found this dish lacking in flavor. If I were to do it again, I would let the chicken marinate in the lemon juice and spices for awhile with hope of kicking it up a notch.
Delicious!!! My husband and 5-year old son LOVED this dish. The rub is full of flavor and so easy. Had a little bit of leftovers, but oddly, the chicken didn't taste so good the next day. Will do again for sure and eat it all up or use the leftovers on a salad or something if there are any.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!