This is my little slice of foodie heaven, my herb garden. And yes, I did lay down in the wet grass to take this picture. See what I will do for you people.
You’re going to be getting a lot of recipes from me this summer using fresh herbs. I’ve got oregano, parsley, thyme, two types of sage, chives, cilantro, tons of basil, dill and rosemary.
This recipe uses a lot of fresh oregano and the flavor really stands up to grilling. It was delicious. I served it with some thin spaghetti that I tossed in butter, oil fresh parsley and more oregano. 
INGREDIENTS
1 Tbsp. White Wine Vinegar
1/2 Tbsp. Lemon Juice
1/2 Tbsp. Lime Juice
1 Tbsp. Honey
1 tsp. Ancho Chili Pepper
4 Garlic Cloves Mashed
1/4 Cup Fresh Oregano Leaves, chopped
1/2 Cup Olive Oil
1 tsp. salt
Combine all ingredients. Marinate boneless, skinless chicken breasts for 1 hour. Remove from marinade, dry poultry with paper towels and grill.
