Ingredients
6-8 boneless, skinless chicken breasts
Marinade:
1/2 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
1 tsp. Greek Seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
black pepper to taste
Directions
- Trim all visible fat and membranes from chicken breasts & Make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag
- Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or all day if desired.
- Preheat grill to medium-hot and grill chicken 20-25 minutes (This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results)
The leftover chicken is great to cut up on top of a salad, or mixed into some stir-fried veggies for a quick lunch!
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