4 boneless skinless chicken breasts thawed
Juice of one large lemon
1 heaping tsp minced garlic
1 Tbs cracked black peppercorns
2 Tbs olive oil

In a bowl whisk together lemon juice, garlic, pepper, and olive oil.
Add your chicken breasts to a large Ziploc bag and pour your marinade over and seal, squeezing out as much air as possible.
Place in refrigerator for 30 minutes to 4 hours.
Flipping bag every so often to redistribute the marinade.
Preheat grill to medium-high heat.
Place chicken breasts on grill and heat for 5 minutes and flip and grill for an additional 5 minutes.
Use a meat thermometer checking for an internal temp of 165.
Remove from grill and sprinkle with parsley or cilantro if desired.

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