This is one of my outdoor chicken recipes that I always have the ingredients for, from spring to fall. It’s simple, fresh, and it’s not time-consuming to prepare. Made this last evening when I returned home from work (it was a beautiful, warm evening here, so I had to fire up the grill!).

2 boneless, skinless chicken breasts, pounded to an even thickness (about 1/2 inch)
Juice of one lemon
1 garlic clove, minced
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh, chopped oregano
4 hamburger (or similar) buns
Lettuce
1 small onion, sliced
1 tsp fresh, chopped parsley
4 tsp crumbled feta cheese

Place the lemon juice, garlic, olive oil, salt, pepper and oregano in a small bowl. Whisk until the ingredients are well-incorporated.

Place chicken and the lemon juice mixture in a plastic zip-lock bag. Seal bag and move around so that the ingredients are combined. Refrigerate for about 1/2 hour.

Meanwhile, prepare the grill.

Grill the marinated chicken on one side for about 9 minutes, then about 4 minutes on the other.

Remove chicken from grill. Slice each breast in half crosswise, so that you end up with 4 even pieces. Assemble the sandwiches with the buns (I like to butter them and toast a bit on the grill), lettuce, chicken, parsley, onions and a teaspoon each of the feta. Serve.

Serves 4.