Very Greek Grilled Chicken

Ingredients

• 8 boneless, skinless chicken breasts
• 1/2 cup extra virgin olive oil
• 1/3 cup fresh-squeezed lemon juice
• 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest
• 1 tsp. poultry seasoning
• 1 tsp. dried oregano
• Black pepper to taste

Directions

1. If grilling chicken still feels a little intimidating, it may help to read the 5-step guide to juicy grilled chicken breasts before you begin. Cut away any visible fat and membranes from the chicken breasts. To help the flavor work its way in, make shallow cuts across each breast, spacing them about 1/2 inch apart from end to end.
2. Arrange the chicken in a Ziploc bag in a single layer. For the marinade, mix together the olive oil, lemon juice you squeezed fresh, lemon zest, Greek seasoning, poultry seasoning, dried Greek oregano, and black pepper, then add it to the bag with the chicken.
3. Refrigerate the chicken in the marinade for 6-8 hours, or leave it all day if that works better. If you have less than 6 hours, add a little extra lemon juice to help the flavor along.
4. When it is time to grill, tip the chicken and marinade into a colander set in the sink. Let the chicken drain, and if you have time, let it lose some of its chill before cooking.
5. Coat the grill with non-stick spray or oil, then heat it to medium-high; at that temperature, your hand can only stay over the heat for a few seconds. Place the chicken on the grill with the top side facing down and set on a diagonal across the grates. Cook for about 4 minutes, or until lifting an edge shows grill marks.
6. Turn the chicken pieces so they angle across the grates in the opposite direction, then cook about 4 minutes more, until the marks form a crosshatch pattern.
7. Flip the chicken and cook the second side for about 4-8 minutes, until pressing it with your fingers feels firm, but not hard. The exact time will depend on how warm the chicken was when it hit the grill and how hot your grill runs.
8. If you have an Instant-Read Meat Thermometer, use it to check doneness. For safe grilled chicken, the internal temperature should reach 165F/75C.
9. Even if you are cooking for only a few people, making the full batch is worthwhile. Leftovers are great chopped over salad, tucked into Greek tacos, or tossed with stir-fried veggies for a quick lunch.