Monday's Recipe - Lemon and Oregano-Rubbed Grilled Chicken

It's late on Sunday night - so it's almost Monday and time for a new recipe. My lovely wife made this tonight. We have had it several times. It is very easy and delicious with rice and a nice salad. The recipe came from the Washington Post Food Section under the "Dinner in 25 minutes" category. It is very quick and very easy.

Lemon and Oregano-rubbed Grilled Chicken (4 servings)

Flattening chicken breast halves serves two purposes: it provides more surface area to rub in the Greek-influenced seasoning, and it ensures that the chicken cooks quickly. Serve with rice or parsleyed orzo and a tomato-feta salad.

• 5 tablespoons grated lemon rind
• 1 tbsp. extra virgin olive oil
• 1 1/2 tsp. dried oregano
• 3/4 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp water
• 2 cloves garlic, minced
• 4 skinless boneless chicken breast halves (5 to 6 oz. each), pounded to 1/4 inch thick
• 1 lemon, cut into 4 wedges
• 2 tbsp. chopped flat-leaf parsley

If using a gas grill, preheat the grill to medium. If using a charcoal grill, start the charcoal grill or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

Meanwhile, in a small bowl, add the lemon rind, oil, oregano, salt, pepper, water, and garlic - mix to combine. Rub the mixture evenly over both sides of the chicken. Grill for 3 minutes on each side or until cooked through (the juices should run clear, without a hint of pink). Transfer to a serving platter. Squeeze a lemon wedge over each piece of chicken and sprinkle with parsley. Serve immediately.