LEMON GARLIC GRILLED CHICKEN

YIELD: 4-6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES ADDITIONAL TIME: 11 HOURS 55 MINUTES TOTAL TIME: 12 HOURS 20 MINUTES


INGREDIENTS

 One lemon juice, about 3 tablespoons
 2 to 3 tablespoons olive oil
 1 teaspoon minced garlic, about two medium cloves
 1 teaspoon salt (I use coarse, kosher salt)
 1/4 teaspoon pepper
 1/2 teaspoon dried oregano
 1 to 2 pounds chicken breasts (see note)

INSTRUCTIONS

  1. Whisk together all the marinade ingredients.
  2. Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.
  3. Preheat grill to medium- or medium-high (I use about 375 degrees on my pellet grill) and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.)

NOTES

Chicken: I like to use thin cut chicken breasts or chicken tenders (I find they absorb the flavor and marinade better). If I only have thicker chicken breasts, I cut them in half lengthwise  to form thinner cutlets before marinading.