Lemon-and-Herb-Marinated Grilled Chicken Breasts

By SapphireBlu957

Although the marinade contains vinegar, the amount is so small, you don’t have to worry about its “cooking” the breasts as they sit in the fridge. Just make sure you stir everything well so all the breasts are evenly and thoroughly coated in the marinade.

Ingredients

• 1/4 cup minced rosemary leaves
• 1/4 cup oregano leaves
• 3 Tbsp white wine vinegar
• 2 Tbsp chopped pre-minced jarred garlic (or 6 medium garlic cloves, minced)
• 1 1/2 Tbsp minced lemon zest
• 2 tsp salt
• 1 tsp freshly ground black pepper
• Six teen 4-oz (to total, 4 lbs) boneless skinless chicken breasts

Preparation

Step 1

In a large bowl, combine rosemary, oregano, vinegar, garlic, lemon zest, salt and pepper. Add chicken breasts. Mix thoroughly with two wooden spoons, turning chicken until it’s completely coated by herbs and other ingredients. Cover bowl with plastic wrap and refrigerate for 6 hours.
Prepare a grill for high-heat cooking — or spray a large grill pan with cooking spray and heat it over medium-high heat. Cook breasts on grill rack directly over heat for 6 minutes, turning once after 3 minutes. Or cook them in grill pan in batches for about 7 minutes, turning once. Place any leftover chicken breasts on a large platter, cover with plastic wrap, and refrigerate for up to 3 days. 3 PointsPlus