Note: I do like to keep the lemon slices. I will place them on the uppermost part of my grill rack while the chicken is cooking. Or try to keep them on the chicken as I cook it. It’s not necessary but it makes a nice presentation when serving the chicken. If you don’t have an upper grill rack, you can always place them on the side, on top of aluminum foil (so they don’t slip through the grates) – ensuring they are not over direct heat.
We had a short stretch of warm weather here recently. Honestly, we all reacted like vampires stepping into the light. As we headed outside squinting at the bright light and wondering what that bright orb in the sky that was warming us up. Well, at least that’s how it felt. Goodness, it feels so good to get those touches of spring and warmer weather ahead after a long and gloomy winter. But, without winter, we don’t truly appreciate the spring. Hmmm, that was deep. Good life lesson in there somewhere…
Anyhow, like most folks, when we get that first hint of warm weather, I decided I needed to grill something. My neighbors all had the same idea. We were all firing up our grills out back on our decks. They were grilling some bison burgers and I decided on chicken.
I’ve been making this recipe for years. I always have the ingredients on hand and it is perfect for flavorful, healthy chicken. I realized as I started making up the marinade that I hadn’t actually shared it on the blog yet. So I quickly ran and grabbed my camera and took some photos so I could share it with y’all. It is amazing all by itself but I also like to cook up an extra batch to have in my salads throughout the week. It’s also great sliced and made into chicken wraps.
1 gallon-size Ziploc bag
2 tbsp. olive oil
2 tbsp. seasoned rice vinegar
1 tbsp. fresh garlic, minced
1 tsp. dried oregano
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper flakes
1 lemon, sliced
2 lbs. boneless, skinless chicken breasts
I find the easiest way to mix the marinade up is to place my Ziploc bag in a large cup or jar and fold the top of the bag over the lip of the jar. Then I have my hands free to measure and pour.
Place all the ingredients (minus the chicken breasts) into the Ziploc bag. Seal it up and mix all the ingredients together by shaking the bag.
Then add in your chicken breasts and seal the bag again (removing as much air as possible), then massage the marinade into the chicken. Refrigerate for at least two hours.
Spray your grill with nonstick cooking spray. Then preheat the grill to medium-high heat. Place marinated chicken on the grill and discard any excess marinade.
Close lid on grill and cook each side of the chicken for about 6-8 minutes (per side, depending on the thickness of your meat.) It helps to use a meat thermometer when grilling. You want your chicken cooked to 165f degrees (measure the thickest part of the meat.)
Take off grill and serve with a nice, green salad and veggies!