Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards
Photo by Howard L. Puckett


  • 4 lemon wedges
  • 1 ½ teaspoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ¼ teaspoon water
  • ½ teaspoon freshly ground black pepper
  • + 4 more ingredients
    • 5 teaspoons grated lemon rind
    • Cooking spray
    • ¾ teaspoon kosher salt
    • 4 (6-ounce) skinless, boneless chicken breast halves

Prepare grill. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack co...

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