*Citrus Grilled Chicken Breasts*
Boneless chicken breasts marinated overnight in a tangy citrus marinade and then grilled to perfection and served over salad greens, topped with a delicious Balsamic Drizzle!
6 boneless, skinless chicken breasts
4 lemons, halved
1/3 cup olive oil
1/4 cup chopped fresh oregano
1/2 tsp salt
1 1/2 tsp ground black pepper
2 cloves of garlic, peeled and smashed
For the Balsamic dressing:
fine sea salt and freshly ground black pepper to taste
1 garlic clove, peeled and finely minced
3 TBS finely chopped fresh oregano
1/2 cup plus 1 TBS canola oil
1/4 cup plus 2 TBS olive oil
3 TBS Dijon mustard
1/2 cup plus 1 TBS Balsamic vinegar (Use a good quality vineger not a cheap one)
Salad greens to serve
Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper. Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
When ready to cook, remove the chicken from the refrigerator. Heat your grill to medium high. Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.
Whisk the ingredients for the balsamic dressing together in a bowl. Drizzle over the chicken and salad greens and serve immediately.