6-8 chicken breasts (boneless, skinless)
Trim all fat and membranes from chicken, make small crosswise slits about 1/2 inch apart down the length of each breast for marinade to penetrate the meat. Place chicken in a single layer in Ziploc bag.
Marinade –
1/2 c extra virgin olive oil
1/3 c fresh-squeezed lemon juice
1 t fresh lemon zest or 1/4 tsp. dried lemon zest
1 t Greek seasoning
1 t poultry seasoning
1 t dried oregano
black pepper (to desired taste)
Combine marinade ingredients and pour over chicken. Place in refrigerator 6-8 hours or overnight. Rotate the bag several times.
Heat grill to medium hot heat, grill chicken for 20 minutes, until well browned and firm. (DO NOT OVERCOOK). Discard marinade.
Can also be grilled on a stovetop using a cast iron pan with ridges.
Leftover chicken can be cut up and placed on top of a salad or mixed with stir-fried veggies.
