Grilled Italian Lemon Garlic Chicken (26 of 150)

Another night eating low carb. Another chicken marinade. I do love a chicken marinade and kebab'ing it so more flavor per chicken piece is available. 

This was just an average marinade to me. It was good, but not great. Would I make it again? Maybe? With so many other marinade recipes I have yet to try, it's unlikely I'd go back to this one. 

But the nice thing with this one is most the ingredients you probably already have in your pantry. 

Grilled Italian Lemon Garlic Chicken

Recipe from The Country Cook

Serves 4

• 1 gallon Ziploc bag
• 2 T olive oil
• 2 T seasoned rice vinegar
• 1 T fresh garlic, minced
• 1 tsp dried oregano
• 1 tsp dried rosemary
• ¼ tsp salt
• ¼ tsp pepper
• ⅛ tsp red pepper flakes
• 1 lemon, sliced
• 2 lbs boneless, skinless chicken breasts

Place all the ingredients (minus the chicken breasts) into the Ziploc bag.

Seal it up and mix all the ingredients together by shaking the bag.

Then add in the chicken breasts and seal the bag again (removing as much air as possible), then massage the marinade into the chicken.

Refrigerate for at least two hours.

Preheat the grill to medium-high heat (to about 350f degrees.) Make sure your grill grates ar eclean so the chicken doesn't stick.

Place marinated chicken on the grill and discard any excess marinade.

Close lid on grill and cook each side of the chicken for about 7-9 minutes per side. Keep an eye on the grill temperature that it doesn't get too hot.

Chicken is cooked when it reaches 165f degrees (measure the thickest part of the meat.)