Grilled Herb Chicken with Vinaigrette

With all the rain we’ve been having this year, the garden is looking especially green and beautiful, and my herb garden is no exception.  I have a plethora of oregano, thyme and rosemary.  I suppose I could dry the herbs or freeze them, but their fragrant leaves call to me to use them fresh.  I think I’ve hit on a good way to use my fresh herbs.   Grilled Herbed Chicken with Vinaigrette is fresh and flavorful, and tastes like spring. 

I used a mixture of thighs and breasts since that is what I had on hand.  My husband was late coming home from work on Sunday, so I had to grill these babies myself.  I think I did a good job, but don’t tell Les I said so.  He is the “grill master” in this family!

Grilled Herb Chicken with Vinaigrette
6 Boneless skinless chicken breasts or 8 boneless skinless chicken thighs (or a mixture)
¼ cup chopped fresh oregano
Juice from 2 lemons, separated
4 Tablespoons olive oil, separated
2 Tablespoons chopped fresh thyme
1 Tablespoon chopped fresh rosemary
1 Tablespoon, tequila or dry white wine
4 garlic cloves, minced or pressed through a garlic press
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt, separated

In a small bowl, combine the oregano, juice of one lemon, 2 tablespoons olive oil, thyme, rosemary, tequila or wine, garlic, lemon zest, and ½ teaspoon salt.

Remove 2 tablespoons of the marinade mixture, and place it in a small bowl.  Add 2 tablespoons olive oil, the juice of the remaining lemon and ½ teaspoon salt.  Set the vinaigrette aside.

Place chicken in a non-reactive baking dish, and poke the chicken all over with a fork.   Pour the marinade over the chicken and let it sit for 15 to 30 minutes.  Preheat the grill to medium high heat.  Place the chicken on the grill and cook for 3 to 5 minutes per side, or until cooked through.  Let the chicken rest for 10 minutes and serve whole or sliced with the vinaigrette spooned over the top.

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