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
Trim all visible fat and membranes from chicken breasts, I like to 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. (If you don’t have that long to marinate I recommend increasing the lemon juice a little.)
Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. (I’ve been cooking this slightly less than 20 minutes the last few times I’ve made it. Actual cooking time will depend on the heat of your grill and the temperature outside, so don’t overcook.)
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Matt Davis
Marisol
Cook This Tonight 
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