Broiled Chicken Oregano

"Lemony and herby marinated chicken, broiled with a nice butter glaze."
 
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Ingredients:
9
Serves:
4
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ingredients

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directions

  • Several hours before serving or the day before (if time allows), rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl.
  • Combine lemon juice, olive oil, salt and pepper to taste, and oregano and pour over chicken.
  • Cover the bowl and refrigerate the chicken for 1 hour, turning chicken pieces occasionally.
  • When ready to cook, preheat the broiler to its highest setting. Remove chicken from marinade; discard marinade.
  • Combine the melted butter, 1/3 cup lemon juice, and remaining oregano to make basting mixture.
  • Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. Reserve part of the basting mixture to serve over the chicken when served.
  • Broil the chicken 3-4 inches from the heat for 5 to 8 minutes per side, basting often.
  • Chicken is done when juices run clear when pierced with a sharp knife.
  • Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately.
  • This is also good done on a BBQ.

Questions & Replies

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Reviews

  1. Bergy
    We really enjoyed this chicken! I added the oregano to the marinade and tripled the garlic. Love garlic!
     
  2. Besu1126
    This recipe sounded awesome; in the end, it was an edible dish but not much more. The lemon gave it a very sour flavor. We won't be making it again.
     
  3. Shirl J 831
    What a nice tasting chicken dish. I halved the recipe seeing as it is only DH and myself so 4 breasts would be too much. I used margarine instead of butter. I broiled them for aprox 8-9 minutes each side and they turned out great. I think they would be good on a indoor grill too.
     
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Tweaks

  1. Shirl J 831
    What a nice tasting chicken dish. I halved the recipe seeing as it is only DH and myself so 4 breasts would be too much. I used margarine instead of butter. I broiled them for aprox 8-9 minutes each side and they turned out great. I think they would be good on a indoor grill too.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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