- 3 whole lemons
- 5 cloves garlic, minced
- 3 Tbsp minced fresh oregano
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 4 pieces chicken, such as breasts, thighs or legs
In a bowl, grate 2 teaspoons zest from 1 lemon. Cut zested lemon and 1 more lemon in half and juice. Add garlic, oregano and oil. Liberally season with salt and pepper. Place marinade in a large resealable plastic bag. Add chicken pieces, seal and squeeze bag to remove any air. Coat all pieces of chicken in marinade.
Prepare a grill over medium-high heat. Clean and oil the grill grate. Place chicken on grill, discard marinade, and cook until an internal temperature reads 165°, about 30-35 minutes. Let chicken rest, 5 minutes.
Meanwhile, cut remaining lemon into wedges and place on grill and cook until each side has char marks. Serve with chicken.