• Juice and zest of 3 lemons
  • 1/3 cup Kinloch Plantations Pecan Oil
  • 1 teaspoon oregano
  • 1 tablespoon Dijon mustard
  • 2 tablespoon honey, plus drizzle
  • 1/2 cup finely chopped onion
  • 1 clove garlic, peeled and smashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves(2lbs) grilled lemon wedges


  1. In a small bowl, mix together lemon juice, zest pecan oil, oregano, Dijon mustard, honey, onion, garlic, salt and pepper. Set aside 1/4 cup of the mixture for basting. Place chicken in the bowl, cover and marinate at least 30 minutes in the refrigerator.
  2. Preheat grill to medium-high. Lightly oil grill grate.
  3. Place chicken on the grill over indirect heat.Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with 1/4 cup reserved marinade.
  4. Put one chicken breast on each plate. Drizzle with honey and garnish with lemon wedges.
  5. Serves 4
  6. Note: can be cooked indoors on medium heat in 1/4 cup or less of pecan oil.

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