I got this recipe off my google reader, off a great blog – Good Things Catered – it was really good , and super simple. I let this marinade for about 8 hours, and it really made the difference! I just served this with a side greek salad.
2 pounds trimmed chicken breasts
1/2 c. fresh flat leaf parsley, minced
1 large lemon
1/4 c. red wine vinegar
1/4 c. olive oil
2 garlic cloves, minced
1 tsp herbs de provence
1/2 tsp garlic salt
1/2 tsp ground pepper
-Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness)and place in large bowl.
-Halve lemon and juice well.
-Add lemon juice to bowl and toss in rind.
-Add remaining ingredients and use tongs to coat pieces evenly.
-Cover with plastic wrap and place into fridge for 30 mins – 1 hour.
-Preheat grill on high.
-Remove chicken from fridge and let rest until grill is up to temp.
-With tongs, move breasts around to coat evenly.
-Turn grill down to medium low heat.
-Place chicken breast-side-down onto grill.
-Do not move meat as much as possible until finished cooking on one side, about 10 minutes depending on size of chicken.
-Flip breasts over and continue cooking until almost cooked through, about 5-10 more minutes.
-Remove from grill.
-Let meat rest, covered, on cutting board for 3-5 mins before slicing and serving.