“This is the recipe that my friends and family still beg me to make when the grill is brought out. It’s so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.”
TOP Reviews from allrecipe.com:
Review1:”My family loves this recipe! My husband won’t do chicken any other way now!“
Review2:”It’s my nephew Caleb’s 16th birthday today & he’s spending it at Myrtle Beach.
When he get’s back tomorrow, he’s coming over to my house for a cook-out.
I wanted the absolute best marinade for chicken breast. Girl, you have it, & I am going to use it!
Thanks so much for sharing!“
Review3:”I love this recipe! Discovered it last month and have already made it 3or 4 more times. I even tested the length of marinating. I like 36 hours the best. And I’m now test to see how it freezes. Have several marinated breasts in the freezer…“
¼ cup olive oil
¼ cup lemon juice
3 cloves garlic minced
1 teaspoon dried oregano
¼ teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
4 boneless, skinless chicken breasts about 2 pounds
Report this ad
Combine the olive oil, lemon juice, garlic, oregano, chili powder, salt and pepper in a small bowl. Whisk until well combined.
Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.
Pour the marinade into the bag with the chicken, seal the bag, and place it in a baking dish (in case of leaks). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours.
Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375-450 degrees F).
Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.
Let chicken rest for 5 minutes before serving