Grilled Lemon Chicken

Here's a secret to low-fat and low-cost cooking. Marinades. You can transform a cheap cut of meat, or one that is very lean and hence prone to become dry and tough, into a succulent mouthful of goodness if you marinate it for awhile.

That said, we do not have a grill. Therefore, I tend to resent recipes that require one. This recipe was an exception. Isaac needed meat to bring to a BYOM football grilling party, and we had some chicken breasts, and so I made this. And it was amazing.

Any chicken breasts can, of course, also be cooked in a skillet, or in the oven, or on a George Foreman, if you got one for your wedding like we did.

Grilled Lemon Chicken

Source: Taste of Home

Ingredients
1/2 cup plus 1 tablespoon lemon juice
6 tablespoons olive oil
3 tablespoons minced fresh parsley (optional)
3 tablespoons grated lemon peel (We didn't use this and it was still delicious)
1-1/2 teaspoons minced garlic
3/4 teaspoon salt
3/4 teaspoon dried thyme
3/4 teaspoon dried marjoram (please don't go out and buy this if you don't have it. Just go without)
3/4 teaspoon pepper
6 boneless skinless chicken breast halves (4-6 ounces each)

Directions
In a small bowl, combine everything except the chicken. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 6 servings.