Grilled Lemon Herbed Chicken

We have tried this chicken once this summer and it was SOOOO good!!  Use FRESH herbs to get the full effect.  I really recommend growing them in your own garden if possible.  Herbs are so easy to grow and you don’t need much room.

1 cup olive oil

1/2 cup fresh squeezed lemon juice

3 or 4 cloves minced garlic

1 TBSP grated lemon zest

1 TBSP chopped fresh rosemary (just the little needles- don’t chop up the stem)

1 TBSP chopped fresh thyme

1 TBSP chopped fresh oregano (leaves only)

1 handful fresh basil leaves chopped fine

1 TBSP chopped fresh Italian parsley (flat leaf parsley)

1 tsp salt

1/2 tsp pepper

4-6 chicken breasts

Put the chicken in a plastic bag.  Pour marinade over the chicken and mix in the bag.  Put on plate and place in fridge for 4-6 hours or overnight (turning every so often).

Grill to 165 degrees.

I find that if you turn your grill up really high to warm it up for about 10 min.  Place the meat on it and turn it down to Med-Low (I also like to use Grill Spray so it doesn’t stick as easy).  The hot temperatures at first with seer the chicken and keep the juices inside while it cooks at a lower temperature so it doesn’t dry out.  Watch it closely so it doesn’t dry to a hockey puck state.  Take it off just as it hits 165 or even just before.  It continues to cook for a few minutes after you remove it from the heat.