Wednesday, May 16, 2012

Grilled Greek Chicken

1/4 cup fresh lemon juice
2 cloves garlic, crushed or finely chopped
1 Tbsp chopped fresh flat-leaf parsley
2 tsp each chopped fresh oregano, rosemary, thyme, & basil
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
1 1/2 lbs boneless skinless chicken breast

In a medium sized bowl, combine the first 6 ingredients. Whisk in the olive oil until well combined with the other ingredients.

Place the chicken breasts in a large resealable bag and pour marinade over chicken. Close the bag and remove as much air as possible. Smoosh the chicken breast around until they are completely covered in the marinade. Lay the bag flat in the fridge for 24 hours.

When you are ready to grill, allow the chicken to sit at room temperature for 10-15 minutes. Set the grill to medium-high heat and place the chicken over the heat source. Grill to an internal temperature of 165°, about 4-6 minutes each side. Allow to rest 5 minutes before serving.

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