Garlic, Lemon, and Herb Grilled Chicken Breasts

Ingredients

• 6 boneless, skinless chicken breasts
• 1/2 cup olive oil
• 3 T fresh-squeezed lemon juice
• 1 T garlic powder
• 2 tsp. Spike Seasoning
• 2 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 1/2 tsp. dried sage
• 1/2 tsp. black pepper

Directions

1. Start by removing any obvious fat from the chicken breasts. If any piece is much thicker than the others, shave a little from the underside so they cook at a similar pace; those trimmings can be frozen for homemade chicken stock. Make short, shallow cuts crosswise along each chicken breast.
2. Whisk the olive oil with the lemon juice, garlic powder, Spike Seasoning (or another all-purpose seasoning blend), dried basil, dried oregano, onion powder, dried sage, and pepper until the marinade is combined.
3. Use a Ziploc bag or a lidded plastic container that snaps closed, arranging the chicken in a single layer. Pour the marinade over the chicken, then refrigerate for 8 hours, turning the pieces now and then if you are around. A little less or more time is fine, though 5-6 hours is the minimum to aim for when you can.
4. When you are ready to grill, tip the chicken into a colander and let the marinade drain away. Moving it straight from the marinade to the hot grill can cause flare-ups as the excess drips down.
5. Check that the grill is clean, then coat it with non-stick grill spray or brush it with oil. Heat the grill to medium-high.
6. Set the chicken on the grill with the top side facing down, angled across the grates. Cook for 3-4 minutes, then lift the edge of each piece to see whether the marks are as dark as you want them.
7. Once the grill marks look good, turn each chicken breast so it sits at the opposite angle on the grates, and cook for 3-4 minutes more, checking underneath again. When you have a nice criss-cross pattern, flip the chicken and cook for 4-6 minutes on the other side. The exact timing depends on breast thickness and grill heat, but when you press it with a finger, the chicken should feel firm without being hard. For safety, cook chicken to 165F/74C; an Instant-Read Meat Thermometer is a reliable way to check. Serve hot.
8. For leftovers, refrigerate the chicken until you need it. Cut it up for a salad, tuck it into lettuce wraps with avocado and salsa, or use it inside low-carb pita bread with Tzatziki sauce.