Greek Lemon Chicken

Greek Lemon Chicken

Hey I am back at it. Sorry I decided to take the weekend, and one day off. I was it was decent out and I needed the sunshine. It is always nice to shake off the winter blues, today is amazing out, and I even wore flipflops. Yes, I was that person. Days like today have me missing grill season. So I decided to bust out the George Foreman indoor grill and make Greek Lemon Chicken.

Prep Time: 10-15 minutes.

Cook Time: about 15 minutes.

Marinate Time: 1 hour.

Serves: 4 people.

What You Need

• 4 Boneless, Skinless Chicken Breast.
• 1/2 Cups Olive Oil
• 1 Tablespoon Lemon Zest. (use a grader and grade the washed outside surface of the lemon)
• 1/3 Cup Fresh Lemon Juice.
• 1 Tablespoon Minced Garlic.
• 2 Teaspoons Oregano.
• ½ Teaspoons Dried Basil.
• ½ Teaspoons Dried Rosemary & Thyme. (Crushed)
• Salt and Pepper to taste.
• George Foreman. (or some form of indoor grill)

Instructions

Using the flat side of the meat mallet, pound thicker parts of chicken breast until they appear level.

In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary, salt and pepper.

Place chicken in a large freezer bag with contents from small mixing bowl. Use the freezer bag to completely smother the chicken. Place freezer bag in refrigerator for 1 hours. Flip chicken half way through marinating time.

Heat indoor to 425, or if it has a chicken setting set it to that.

Brush the grill grates with some of the oil and seasoning mix from the freezer bag. Take chicken out of freezer bag and place on grill. With indoor grill no need to flip chicken, if using any other grill form of griddle cook each side around 4-6 minutes depending on thickness of chicken breast. Temp chicken and let chicken rest for 5 minutes.

Serve with any of your favorite sides.

Note: Serve Hot or Cold.