Sunny lemon, oregano, and garlic soak into juicy chicken bites, then a quick hard sear brings char and a clean, herby finish.←Back to Taco Base Recipes
Make marinade: Rub lemon zest with salt in a bowl for 10 seconds to release the oils (this is the secret move). Add oil, garlic, oregano, lemon juice, and pepper, then whisk until glossy. It should smell like a sunny herb garden.
Reserve 2 tbsp in a clean cup for finishing.
Marinate chicken 30–120 minutes (not included in prep time—use it to contemplate dinner). Flip the bag halfway if you're feeling responsible.
Sear: Heat skillet to medium-high. Add chicken in a single layer and resist the urge to poke it for 2 minutes—patience builds crust.
Cook 6–8 minutes total to 165°F/74°C, flipping as needed for even browning.
Off heat, toss with reserved marinade and rest 2 minutes so the juices redistribute. Hit it with more lemon if you want maximum brightness.
Chef's Notes
Zest first, then juice. The oils live in the zest, and rubbing it with salt for 10 seconds releases those volatile citrus compounds into the whole marinade. If you skip this step, you're leaving flavor on the table like someone who doesn't finish their fries. Greek oregano (rigani) has a more intense, slightly bitter edge than Mediterranean oregano and is worth seeking at Greek markets or online specialty shops. In a pinch, any dried oregano works, but the difference is noticeable to those who know. A Microplane makes quick work of zesting without grabbing the bitter pith. The Ancient Taco Council once declared this recipe 'aggressively bright,' which they meant as a compliment. The chicken was unavailable for comment.
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