I don’t know about you guys and gals but my hubby and I grill all year around. Even when the snow is falling you can catch us outside on our deck grilled chicken, burgers, and hot dogs. We love the smoky taste of grilled food! The following grilled chicken recipe is amazing. You get to marinate the meat in a fresh and zesty marinade that simply cannot be beaten. I love how yummy it all tastes. Plus, it’s good for you!
I have even used this marinade on my grilled veggies. it makes potatoes and onions taste like a dream come true. You should definitely try it.
Ingredients
4 boneless, skinless chicken breasts, thighs, legs, etc. (about 1¾ pounds total)
6 tablespoons Bertolli extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon McCormick dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon Morton salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
Instructions
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.
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Quick Tip: The recipe calls for breasts but use any part of the chicken you want. I used some thighs and drumsticks, too.