Very Greek Grilled Chicken
8 boneless, skinless chicken breasts
1/2 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. poultry seasoning
1 tsp. dried oregano
black pepper to taste
If you’re not that experienced grilling chicken, you might want to read 5 Easy Steps for Juicy Grilled Chicken Breasts before you make this. Trim all visible fat and membranes from chicken breasts. I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag. Combine olive oil, fresh-squeezed lemon juice, lemon zest, Greek Seasoning, Poultry Seasoning, Dried Greek Oregano, and black pepper to make the marinade and pour over chicken. Marinate chicken in refrigerator 6-8 hours or all day if desired. When you’re ready to cook, dump chicken and marinade into a colander placed in the sink and let it drain and come to room temperature if you have time. To cook, spray the grill with non-stick spray or oil; then preheat to medium-high Put chicken on grill top side down on the diagonal to grill grates and cook about 4 minutes Rotate chicken pieces so they’re going on the diagonal the other way and cook about 4 minutes more Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. Actual cooking time will vary depending on chicken temperature and how hot your grill is. You can test the doneness with an Instant-Read Meat Thermometer if you have one. Grilled Chicken should have an internal temperature of 165F/75C to be safe. Even if you’re only cooking for a few people I recommend making the whole recipe. The leftover chicken is great to cut up on top of a salad, in Greek tacos, or mixed into some stir-fried veggies for a quick lunch.