A Lemon-Zesty Take on a Summertime Classic

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So you're looking to grill chicken this summer and while traditional barbecue is always welcome, you might be looking to branch out, and take a break from the standard chicken and sauce. Chef Billy from Compass Restaurant Associates told Tonia's Kitchen about his delicious Lemon and Oregano Rubbed chicken.  It's very easy to create, with the marinade making up only several ingredients.  Billy told Tonia he uses grated lemon rind, citrus zest and kosher salt.  That's combined with oregano, black pepper and garlic.  Mix those together to create a marinade, and soak the chicken. Refrigerate the poultry for several hours, and grill.  Fireworks!

• 4 (6-ounce) skinless, boneless chicken breast halves
• 5 teaspoons grated lemon rind
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon water
• 2 garlic cloves, minced
• Cooking spray
• 4 lemon wedges
• 2 tablespoons chopped fresh parsley

1. Prepare grill.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
   
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.