Lemon- And Oregano-Rubbed Grilled Chicken

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Washington Post


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5 teaspoons grated lemon rind

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons dried oregano

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon water

2 cloves garlic

4 (20 to 24 ounces) skinless, boneless chicken halves, pounded to 1/4 inch thick

1 lemon, cut into 4 wedges

2 tablespoons chopped flat-leaf parsley

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