Yum, yum, yum is all you’ll have to say about these lemon herbed grilled chicken breasts. They are extremely simple to marinate, grill perfectly and add a nice touch to a chopped Romaine lettuce salad.
Cooking With Friends Kitchen
2 Lbs. Chicken Breasts
¼ Cup Olive Oil
1 Tsp. Kosher Salt
4 Tbs. chopped fresh herbs (rosemary, thyme, parsley, oregano or dill)
Cut the chicken cutlets very thin by slicing each chicken breast crosswise in thirds and then into 2-inch strips. Place chicken in a gallon sized freezer bag. Pour the olive oil into the bag with the fresh herbs, kosher salt and lemon juice. (We recommend using a press to squeeze the juice from the lemons.) Mix together, making sure that the herbs are well distributed. Marinate overnight or for several hours in advance of your cooking date. If you’re pressed for time and want to invest in a handy summer tool, the VacuVin instant Marinater will tenderize and marinate foods in minutes.
Cook chicken on a well greased grill over an indirect medium high heat until cooked through for approximately 5-7 minutes on each side.