Grilled Lemon-Herb Chicken
0
Points®
Total time: 6 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
All the ingredients in this recipe—save for the chicken itself—form the marinade, so flavourful results are assured. Before grilling, pat the chicken breasts dry to prevent any marinade from dripping and flaring up. The cooked chicken keeps for up to 5 days in the fridge and pairs well with tons of dishes. Scale down as needed, or make all 16 cup servings for a week of meal prep.
Ingredients
Cooking spray
4 spray(s)
Rosemary
¼ cup(s), fresh, finely chopped
Fresh oregano
¼ cup(s), coarsely chopped
White wine vinegar
3 tbsp(s)
Garlic
6 clove(s), large, finely chopped
Lemon zest
1½ tbsp(s), finely grated
Table salt
2 tsp(s)
Black pepper
1 tsp(s)
Uncooked boneless skinless chicken breast
64 oz, 16 x 4-oz pieces
Instructions
1
In a large shallow dish, whisk the rosemary, oregano, vinegar, garlic, lemon zest, salt, and black pepper. Add the chicken and turn until coated well. Cover the chicken and refrigerate for 6 hours.
2
Coat a grill rack or grill pan with cooking spray. Preheat the grill to medium. Grill the chicken until the pieces are charred in spots and an instant-read thermometer inserted into the centers registers 165°F, about 15 to 20 minutes, turning once. (The leftovers can be refrigerated for up to 5 days.)
3
Serving size: 1 chicken breast
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