Tank Cooks Grilled Lemon Herb Garlic Chicken Breast
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Ingredients:
- Chicken Breast
- 1/2 cup olive oil
- 3 tbsp. fresh-squeezed lemon juice
- 1 tbsp. garlic powder
- 2 tsp. Spike Seasoning (or use another all-purpose seasoning blend)
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. Onion powde
- r 1/2 tsp. dried sage
- 1/2 tsp. black pepper
Directions
- Trim any visible fat from the chicken breasts, and if some breasts are a lot thicker than others, trim some of the underneath part to make them about the same thickness. (I save the scraps in the freezer to make homemade chicken stock.)
- Cut short shallow slits crosswise going down each chicken breast. Whisk together the olive oil, lemon juice, garlic powder, Spike Seasoning (affiliate link) or other all-purpose seasoning blend, dried basil, dried oregano, onion powder, dried sage, and pepper to make the marinade.
- Put the chicken in a single layer in a Ziploc bag (or a plastic container with a snap-tight lid).
- Pour in the marinade, and marinate in the fridge for 8 hours, turning occasionally if you’re home. (A slightly shorter or longer marinating time won’t matter but I would marinate at least 5-6 hours if possible.)
- When you’re ready to cook, dump the chicken breasts into a colander and drain off the marinade. (If you take it directly from the marinade and place on the hot grill, it will flame up from the marinade that drips down.)
- Make sure the grill is clean; then spray with non-stick grill spray or brush with oil and preheat the grill to medium-high.
- Lay the chicken top side down on an angle to the grill grates and cook 3-4 minutes; then lift up the edge of each piece of chicken to see if the grill marks are showing as much as you’d like.
- When you have nice grill marks, rotate each chicken breast so it’s at the opposite angle to the grill grates and cook 3-4 minutes more (again lifting each piece of chicken to check the grill marks.)
- When you have good criss-cross grill marks, turn the chicken over and cook 4-6 minutes on the other side.
- Chicken should be cooked to 165F/74C
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