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This is an easy, delicious, and healthy way to prepare grilled chicken. Although the components are few and simple, I believe using the best quality ingredients that I can find and afford really makes a difference in the outcome of everything that I cook. In this case, that means locally-sourced, pasture-raised chicken (we bought ours from Ault’s Family Farm at the South of the James Farmers Market in Richmond); extra-virgin olive oil; organic lemons; and Penzeys dried herbs and spices. I serve this dish with rice pilaf and a green vegetable or salad. Please note that this recipe was adapted from the Thyroid Cancer Survivors’ Association Low-Iodine Cookbook. The original recipe does NOT include salt of any kind.

Serves 4

4 pounds skinless chicken thighs, legs, breasts, or a combination thereof
Table salt
4 Tablespoons extra-virgin olive oil
4 Tablespoons freshly squeezed lemon juice
1 whole lemon, sliced
4 cloves garlic, minced
3-4 teaspoons dried oregano
1 teaspoon Kosher salt

Wash the chicken by soaking it for a few minutes in a large pot of cold, salted water. Drain, rinse with cold water, and pat dry with paper towels.

Combine extra-virgin olive oil, lemon juice, garlic, oregano, and Kosher salt in a medium-sized bowl and whisk until combined. Add lemon slices.

Place chicken in a sealable plastic bag. Add the marinade to thoroughly coat chicken, then place the sealed bag in a bowl or pan to catch any possible leakage. Marinate, refrigerated, for at least four hours or, preferably, overnight. If necessary, turn the bag over once or twice while marinating.

If using chicken breasts that have not been boned, place them on a medium-hot grill first, before adding the other pieces. After about four minutes on each side, add the other chicken pieces. From that point on, grill for six to ten minutes per side, until browned and cooked through—chicken is no longer pink and the juices run clear. Boneless breasts of chicken might take slightly less time than bone-in.