Tested till perfect Lemon Oregano Chicken
Lemon Oregano Chicken
Photography by Matthew Kimura

Lemon Oregano Chicken

Grilling the chicken with its yogurt coating keeps it succulent and flavourful. Instead of chicken breasts, you can also use eight boneless skinless chicken thighs if you prefer.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3/4 cup 3/4cupplain Balkan-style yogurt
  • 4 tsp 4tspchopped fresh oregano
  • 1 tbsp 1tbspvegetable oil
  • 2 tsp 2tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • lemon wedges
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In large bowl, whisk together yogurt, oregano, oil, lemon rind and juice, garlic, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)

Place chicken on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until golden brown and no longer pink inside, about 12 minutes. Serve with lemon wedges.

Nutritional Information Per serving: about

cal 229 pro 32g total fat 8g sat. fat 2g
carb 5g fibre 0 chol 87mg sodium 381mg

% RDI:

calcium 8 iron 6 vit A 3 vit C 7
folate 3
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