Lemon Garlic Grilled Chicken

• servings: 4 servings
• active time: 12 hours 10 minutes
• total time: 12 hours 25 minutes

Ingredients

4 tablespoons fresh lemon juice

2 tablespoons olive oil

1 to 2 teaspoons finely minced garlic (about 2 to 3 medium cloves)

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/8 teaspoon black pepper

1 1/2 pounds boneless, skinless chicken breasts, thighs or tenderloins (see note)

Directions

In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, oregano and pepper.

Place chicken in a resealable bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade.

Refrigerate for at least an hour or up to 12 hours.

Preheat grill to medium-high (I use a pellet grill set to 375 degrees F.).

Cook chicken breasts for 4 to 5 minutes per side (increase or decrease time for chicken tenders or chicken thighs) until an instant read thermometer registers 165 degrees at the thickest part of the chicken.

Tent the chicken with foil and let rest for 5 to 10 minutes before serving.

Notes

Chicken: I like to use thin cut chicken breasts or chicken tenders as they absorb the marinade better than super thick pieces of chicken. If I am using thick chicken breasts, I cut them in half lengthwise to form thinner cutlets before marinading. Boneless, skinless chicken thighs can also be used.

Nutrition

• Calories: 323 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 145 mg
• Sodium: 845 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 48 g