Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 2 T fresh-squeezed lemon juice
• 1 T garlic puree
• 1 tsp. dried poultry seasoning
• 4 T olive oil
• Roasted Red Pepper Aioli Sauce

Directions

1. Remove any visible fat and tendons from the chicken breasts, then make small cuts along the length of each piece.
2. In a bowl, whisk the lemon juice, garlic, poultry seasoning, and olive oil until combined.
3. Choose a Ziploc bag or a plastic container with a snug-fitting lid that can hold the chicken in one flat layer.
4. Add the chicken to the bag or container, pour the marinade over it, close it securely, and turn it several times so every piece is coated.
5. Refrigerate the chicken in the marinade for 6-8 hours, or as long as 24 hours if you are getting a head start.
6. When it is time to cook, take the chicken out of the refrigerator and let it come to room temperature.
7. Brush the grill grates or grill pan with olive oil, or coat them with non-stick spray.
8. Heat a gas grill, charcoal grill, or stove-top grill pan to medium-high, hot enough that you can hold your hand over it only briefly.
9. Grill the chicken for about 4-5 minutes on the first side. If you want grill marks, rotate the pieces partway through that time.
10. Flip the chicken and cook for another 4-5 minutes, until it feels firm and has a little browning.
11. Serve the chicken hot with Roasted Red Pepper Aioli Sauce.