Marinated Lemon Chicken

Twenty-four hours in a bath of extra-virgin olive oil, fresh lemon juice, crushed garlic, and oregano transforms ordinary chicken breasts into something that tastes like it belongs at a taverna on a Greek island. The long marinade lets the acid and aromatics penetrate deep into the meat, so every bite is bright, garlicky, and herbal all the way through.

The charbroil is fast once the marinating is done. Five to six minutes per side with the marinade brushed on continuously creates a blistered, slightly charred exterior while the inside stays juicy from all that olive oil soaking in overnight.

The finishing touch is pure Greek: a thick slice of feta cheese placed on each hot chicken breast right off the grill. The residual heat softens the feta just enough that it starts to go creamy around the edges without fully melting.

Chef Tips

• Marinate for the full 24 hours. A quick 30-minute soak won’t give you the same depth of flavor
• Crush the garlic rather than mincing it. Crushed cloves release oils more slowly during the long marinade, giving a mellower, more even garlic flavor
• Brush with the marinade while grilling, but stop once you flip to the final side. The last few minutes of cooking kill any bacteria from the raw chicken contact
• Let the chicken rest 3 to 5 minutes after grilling before adding the feta so it doesn’t slide off

Variations

• Use bone-in, skin-on thighs for juicier, more flavorful meat that stands up to the long marinade even better
• Add a drizzle of balsamic glaze alongside the feta for a sweet-tangy contrast
• Serve sliced over a Greek salad with cucumber, tomato, and kalamata olives