Lemon Oregano Chicken

2 cloves garlic finely chopped
1/3 cup oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup fresh chopped oregano
1 tablespoon chopped flat-leaf parsley
1/4 tsp. salt
1/4 tsp. black pepper
1/2 dry white wine, (can substitute water)
2 pounds skinless, boneless chicken breast


Combine garlic, oil, zest and juice, oregano, parsley,salt, pepper and wine or water in a 13x9x2 baking dish. Place chicken in pan. Turn to coat several times, cover and refrigerate for at least 1 hour.

Remove from marinade, and grill or broil about 4 inches from the heat. Turn frequently until cooked through and no longer pink. Serves 4-6


This recipe comes from the recipe file of
Full Moon Natives