Sometimes all you want, after a long hot summer day, is a light easy dinner that you can cook outside. That’s exactly what we were searching for when we happened upon this grilled chicken recipe over the weekend. And since we don’t have a crazy fancy outdoor kitchen with gas burners… the orzo did get boiled inside. But you know what? I can handle one pot of boiling water as long as the oven can stay off! The chicken was incredibly moist and tasty, and the orzo was the perfect side dish with its nutty
Ingredients: Chicken cutlets, 2 cloves of garlic, 3 sprigs of fresh oregano, 2 lemons, 1 cup orzo, extra virgin olive oil, 1/4 cup toasted hazlenuts, and salt & pepper.
RECIPE: Grilled chicken with oregano and lemon (Everyday Food, June 2010)
1) Combine chicken, garlic and 2 sprigs of oregano in a bowl. Add 2 lemon halves, squeezing the juice into the bowl; season with salt and pepper. Cover with plastic wrap in the fridge for at least 30 minutes.
2) Grill chicken on medium-high until cooked through.
3) Boil water and prepare orzo as directed. Drain orzo and place in a medium bowl. Add 1 tsp olive oil, 1 T lemon juice, 1 chopped sprig of oregano and 1/4 cup of hazlenuts and salt and pepper.