Garlic, Lemon, and Herb Grilled Chicken Breasts

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. Cut short shallow slits crosswise going down each chicken breast. Whisk together the olive oil, lemon juice, garlic powder, Spike Seasoning , 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 . Pour in the marinade, and marinate in the fridge for 8 hours, turning occasionally if you’re home. When you’re ready to cook, dump the chicken breasts into a colander and drain off the marinade. 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 When you have good criss-cross grill marks, turn the chicken over and cook 4-6 minutes on the other side. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is, but chicken should feel firm but not hard to the touch when you press down on it with your finger. Chicken should be cooked to 165F/74C to be safe; if you have an Instant-Read Meat Thermometer, that’s a perfect way to tell when it’s done. ) Serve hot. This chicken is great for leftovers. Refrigerate until needed; then cut up and serve over a salad, in lettuce wraps with avocado and salsa, or inside low-carb pita bread with some Tzatziki sauce.