Grilled Lemon Oregano Chicken with Grilled Broccoli Spears

Ananda Headshot Ananda Kaplan

Grilled Lemon Oregano Chicken with Grilled Broccoli Spears


Garlicky Lemon Oregano Marinade

  • 2 lemons, juiced and zested
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
  • 4 teaspoons minced garlic (approx. 8 cloves)
  • 1 teaspoon pepper
  • 8 skinless, boneless chicken thighs or 4 chicken breasts

Broccoli Spears

  • 2 pounds broccoli (approx. 2 bunches)
  • ¼ cup oil
  • 1 tablespoon tamari, coconut aminos or soy-sauce
  • 1 teaspoon honey
  • 1 lemon, juices and zested
  • 1 teaspoon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  1. Mix all ingredients for the marinade together except the chicken. Reserve a fourth of the marinade for serving with cooked chicken. Pour remaining marinade over chicken and massage into meat. Marinade chicken for at least 4 hours or overnight.
  2. Preheat the grill to medium heat. Trim off the fibrous bottom half of the broccoli stem, then quarter broccoli head to resemble small trees. 
  3. In a large bowl, whisk together remaining ingredients, add in broccoli and toss to coat evenly. 
  4. To make your grill non-stick, cut an onion in half and rub it on the hot grill.
  5. Place the marinated chicken on one half of the grill, sprinkle with salt and cook for 7-8 minutes, drizzle more marinade and flip chicken. Cook for another 7-8 minutes or until juices run clear. If the chicken breasts are really thick it may take longer to cook (approx. 10 minutes per side).
  6. While chicken is cooking palace broccoli on the other half of the grill. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce. Total cook time is approx. 8-10 minutes. 
  7. Slice chicken into 1-inch slices and serve with broccoli and reserved marinade. 

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