Saturday, July 10, 2010

grilled chicken with oregano and lemon... 20 minutes plus marinating

the goods:

4 chicken breasts, pounded to a 1/4-inch thickness
2 garlic cloves, smashes and peeled
2 sprigs plus 2 teaspoons chopped fresh thyme
1/2 lemon, quartered, plus 1 tablespoon fresh lemon juice, plus wedges for serving
1 tablespoon extra-virgin olive oil
1 cup orzo

In a medium bowl, combine chicken, garlic, and oregano sprigs. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover with plastic wrap and refrigerate 30 minutes.

Set a medium pot of salted water to boil. Heat grill to medium-high. Clean and lightly oil hot grill. Remove chicken from marinade and grill until cooked through, about 5-7 minutes total, flipping once. Transfer chicken to a platter and tent with foil to keep warm.

Meanwhile, cook orzo according to package instructions. Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 tablespoon lemon juice, and oil. Season with salt and pepper.

Serve chicken and orzo with lemon wedges.

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