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  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano, crumbled
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon coarse salt
  • Coarsely ground pepper
  • 8 boneless, skinless chicken thighs (about 1 1/2 pounds)


  1. Combine lemon juice, oil, oregano, garlic, salt and black pepper in a zip-top plastic bag. Add chicken, seal bag and turn to coat chicken well. Refrigerate 2 hours, turning once.
  2. Heat grill to medium. Remove chicken from marinade, and grill until just thoroughly cooked, about 3 minutes per side. Transfer to a plate, tent with foil, and let rest 5 minutes.
—Recipe by Laraine Perri for, May 2011.

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The recipe was originally published as Grilled Lemon-Oregano Chicken on

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