Grilled Chicken with Lemon, Capers, and Oregano

Ingredients

• 4 boneless-skinless chicken breasts, trimmed
• 1/4 cup olive oil
• 2 T fresh squeezed lemon juice
• 1 tsp. dried oregano, crushed
• 1 tsp. garlic puree
• 1/2 T caper juice
• 2 T finely chopped capers
• Fresh ground black pepper to taste

Directions

1. Remove any fat and tendons from the chicken breasts, and neaten the underside as needed so the pieces are an even thickness. Cut small crosswise slashes along each chicken breast so the marinade can work its way in.
2. Finely mince the capers with a chef’s knife. Break up the oregano with a rolling pin or meat mallet. Stir together the olive oil, lemon juice, oregano, garlic puree, caper juice, chopped capers, and black pepper. If you’d rather skip the chopping and crushing, you can blend the marinade ingredients instead.
3. Place the chicken in a single flat layer in a large Ziploc bag, then add the marinade. Refrigerate the chicken in the marinade, ideally for 4-6 hours or longer.
4. Coat the grill grates with non-stick spray, then heat a gas or charcoal grill to medium-high. At that heat, you should only be able to hold your hand over the grill for a few seconds.
5. Set the chicken on the grill diagonally across the grates and leave it alone for 3-4 minutes. Peek under the edge of one piece to check whether the grill marks are deep enough for you.
6. Once the marks look right, turn the chicken to the other diagonal on the same side and cook for another 3-4 minutes. When that side has nice grill marks, flip the chicken over and cook for 2-3 minutes more, adding more time if the breasts are especially thick.
7. The chicken is ready when it feels firm, but not tough, when pressed with your finger. Take care not to cook it too long, and serve it hot. You can also cook this in a ridged stovetop grill pan or on a George Foreman Grill with good results.