Lemon Garlic Grilled Chicken
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
- ½ teaspoon dried oregano
- ⅛ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts, thighs or tenderloins (see note)
Instructions
- 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.