Coppola Feast

Lemon-Oregano Grilled Chicken

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Recipe

LEMON-OREGANO GRILLED CHICKEN PAIRED WITH DIAMOND COLLECTION PAVILION CHARDONNAY

Ingredients

  • 2 shallots, minced
  • ¾ cup fresh lemon juice
  • 2 Tbsp honey
  • 1 Tbsp whole-grain mustard
  • 3 Tbsp chopped fresh oregano
  • ¾ tsp salt, 1 tsp pepper
  • ½ tsp garlic powder
  • 1 cup olive oil
  • 8 to 10 boneless, skinless chicken breasts (about 5 lb)

Instructions

  1. Place shallots in a medium bowl; add lemon juice, and let stand 15 minutes.
  2. Whisk in honey and mustard until blended. Whisk in oregano, salt, pepper, and garlic powder; gradually whisk in oil until blended.
  3. Place chicken breasts in a large zip-top plastic bag; add ¾ cup vinaigrette. Seal bag, and refrigerate up to 1 hour (no longer).
  4. Cover and refrigerate remaining vinaigrette for Spinach Salad recipe.
  5. Preheat grill or grill pan to medium-high heat (350°F to 400°F).
  6. Remove chicken from marinade, discarding marinade.
  7. Grill chicken, covered with grill lid, 5 to 6 minutes per side or until chicken is done. Let stand 5 minutes before slicing.

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