Tender, Juicy Grilled Oregano Chicken
As soon as warmer weather hits, I’m all in on quick, flavor-packed grilling recipes. These juicy, herb-marinated chicken breasts deliver char-kissed edges and a center that stays wonderfully tender, while a mound of crisp homemade pico de gallo adds cool contrast and just the right amount of heat.
Pile the grilled chicken and pico de gallo onto warm tortillas for effortless tacos (you could add a bit of shredded red cabbage slaw for crunch!), serve it over cilantro-lime rice for a hearty bowl, or slice it up for a vibrant chicken salad. Don’t forget extra lime wedges on the side for a final pop of freshness! Or simply drizzle everything with zesty cilantro-lime dressing for an extra burst of citrusy freshness.
Why You’ll Love It
- Balanced flavor: Garlicky-oregano marinade + smoky grill marks = instant wow.
- Textural contrast: The grilled chicken is tender and juicy, while the cool pico offers a delightful crunch in every bite.
- Fast prep, limitless uses: 30-minute marinade, leftovers that slide into tacos, bowls, or salads.
Cook With Confidence: My Best Tips
- Pat the chicken dry before marinating—it helps the oil and spices cling and encourages a better sear.
- Oil the grates to minimize flare-ups, and allow excess oil to drip off the chicken. A folded paper towel dipped in oil and held with tongs works well.
- Use an instant-read thermometer; breasts vary in thickness and can overcook quickly.
- Double the pico—it keeps beautifully for two days and is magic on eggs, fish, or tortilla chips.
- Resting matters—five minutes off the heat lets those flavorful juices redistribute instead of running onto the cutting board.
Serving Ideas
- Taco night: Slice the chicken thin, tuck into warm corn tortillas, and top with pico, refreshing whipped avocado crema (or simply sliced ripe avocado), and crumbly cotija.
- Power bowls: Layer cilantro-lime rice, black beans, charred corn, and chicken; finish with a drizzle of cool, creamy cilantro lime crema. For a bit more spice, try my crema with poblano peppers.
- Meal-prep salads: Pack sliced chicken, pico, mixed greens, and a side of lime dressing—lunch for days!
For any and all of the above, I’m going to strongly recommend you make a refreshing margarita with Cointreau for sipping on the side. You’re welcome.
Make-Ahead & Storage
The chicken itself is fantastic for meal prep — I make this grilled chicken recipe 3-4x a month for easy lunches! However, the pico de gallo is best within a couple days. Here’s my suggestion:
- Marinade: Mix up to 3 days in advance; keep refrigerated.
- Pico de gallo: Best within 24 hours but holds good flavor for 48 hours; store in an airtight container, draining excess liquid before serving.
- Leftover chicken: Cool completely, then refrigerate up to 4 days. Reheat gently on the stovetop or enjoy cold in salads and wraps.
Freezing: While pico doesn’t freeze well, the grilled chicken does—wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then warm through in a 300°F oven.
Ingredient Swaps
- Olive Oil → Avocado Oil: A neutral-flavored oil will let the oregano shine.
- Dried Oregano → Fresh Herbs: Swap for chopped fresh oregano or thyme for a brighter herb note.
- Jalapeño → Serrano or Poblano: Use serrano for extra heat, or mellow it out with poblano.
- Chicken Breasts → Chicken Thighs: This marinade will work with any cut of chicken. Feel free to swap breasts for thighs, but note that they may cook a minute or two faster.
Grill Alternatives
If you don’t have a grill, you can cook the marinated chicken breasts on a grill pan or in a cast-iron skillet. Easy!
Smoky charred, juicy chicken, and a mountain of crisp, lime-spiked salsa—this is backyard cooking at its freshest. Please be sure to leave a review and rating when you give this one a try! I’m excited to hear if you love it as much as my family does.
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Juicy Grilled Chicken Breasts with Pico de Gallo
Equipment
- Mixing bowl(s), sealable bag, or large Tupperware with lid
- Large platter
Ingredients
For the Chicken
- 4 medium boneless skinless chicken breasts, trimmed of any fat and patted dry
- ⅓ cup extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Pico de Gallo
- 1 lb ripe Roma tomatoes
- 1 tsp kosher salt, divided
- ½ large white onion, about ⅔ cup
- 1 clove garlic, peeled and smashed
- 1 jalapeño chile, if you want the pico mild, remove the seeds–I leave them in
- ½ cup fresh cilantro, no need to remove the stems
- 1 medium lime, juiced, about 1 Tbsp (15ml)
For Serving
- Fresh cilantro
- 1 lime, cut into wedges
Instructions
- Marinate the chicken. Place ⅓ cup extra virgin olive oil, 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper in a large mixing bowl, sealable bag, or Tupperware, then mix well. Add chicken breasts, then either toss in the marinade, or seal the container and shake thoroughly. Refrigerate for 30 minutes or up to overnight.
- Season the tomatoes. Finely chop the tomatoes into a ¼-inch dice, then place in a large colander set over a mixing bowl. Season with ½ tsp kosher salt (reserve the rest), then allow to sit for 10 minutes. When ready, pour out any liquid from the bowl, then dump the seasoned tomatoes inside.
- Make the pico de gallo. Add onion, garlic, jalapeño, and cilantro to the bowl of a food processor. Pulse–don’t blend!–just a few times, until roughly chopped. You want them to maintain some texture. Add this mixture to the chopped tomatoes, then season with fresh lime juice and remaining ½ tsp kosher salt. Stir well, then taste and adjust seasoning, adding more salt or lime juice as needed. Refrigerate while you cook the chicken.
- Grill the chicken. Preheat a grill over medium-high heat. When hot, coat the grates with grill spray. Carefully add the chicken breasts, allowing any excess marinade to drip off before placing them on the grill. Cook for 5-7 minutes on the first side, then flip and cook for an additional 5-7 minutes on the second side. The internal temperature of the chicken should register 165°F (74°C).
- Assemble, then serve. The chicken should rest for about 5 minutes before serving, but usually by the time I assemble the platter, it’s good to go. You can either leave the chicken breasts whole or cut them into ½-inch thick slices then fan them out on a platter. Spoon as much of the pico de gallo on top as you like (or place it in a bowl on the side), then garnish with lots of fresh cilantro. Serve with lime wedges–enjoy!
Notes
- If using chicken cutlets, reduce the cook time by about 2 minutes per side.
- For a spicier pico de gallo, try using a serrano chile (with seeds).
- Other tomato varieties will work, but the texture of Roma tomatoes holds up best given their ratio of flesh to peel.
- The longer pico de gallo sits, the more flavor it will have. This can be made a few hours or even a day in advance, then refrigerated. Just note that the tomatoes will soften a bit if they sit too long, so I recommend making it the same day you plan to serve it.
Nutrition
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