Step 1

Place juice of one lemon, lemon zest, olive oil, dried oregano, honey, garlic, salt, pepper in a small bowl and whisk until fully combined. Set aside.

Step 2

Trim chicken if necessary.

Step 3

Carefully cut slices into the chicken pieces. This will allow for the marinade to penetrate into the chicken.

Step 4

Place chicken in large, zip top bag. Give the sauce a good whisk and place half of the marinade in the bag with the chicken.

Step 5

Zip the top closed and gently shake the chicken so the marinade covers chicken fully.

Step 6

Marinate for 2-3 hours.

Step 7

Preheat grill on medium heat.

Step 8

Once the chicken has marinaded, remove chicken pieces from bag.

Step 9

Discard any marinade that remains.

Step 10

Place chicken on preheated grill. Also two lemon halves that were reserved. Cut side down.

Step 11

Lemon halves should be grilled about 10 minutes until they have grill marks and have softened.

Step 12

Grill chicken about 5 minutes on each side and continue to turn every 5 minutes until fully cooked and internal temperature is 165º. (cooking times vary- bone in takes longer, boneless cooks faster)

Step 13

Remove from grill.

Step 14

To the reserved sauce, add chopped fresh Oregano and mix well.

Step 15

On a platter, arrange Arugula and place grilled chicken pieces on top.

Step 16

Squeeze grilled lemon halves onto the chicken.

Step 17

Spoon Salmoriglio onto the chicken.

Step 18

Garnish with more fresh oregano and serve.