Grilled Lemon-Herb Chicken



SmartPoints® value per serving
Total Time: 6 hr 25 min
Prep: 15 min
Cook: 10 min
Serves: 16
Easy



These chicken breasts turn out juicy and aromatic every time, thanks to a flavorful marinade. Halve the recipe for smaller crowds or, since the flavors of this dish are so versatile, make the whole batch and turn any leftovers you may have into sandwiches, burritos, or enchiladas. Before grilling, pat the chicken breasts dry to prevent the marinade from burning or causing any flare-ups on the grill. You can vary the herbs as you like.
Ingredients:
  • 4 sprays cooking spray
  • ¼ cups rosemary, fresh, finely chopped
  • ¼ cup fresh oregano, roughly chopped
  • 3 tbsp white wine vinegar
  • 6 garlic cloves, finely chopped
  • 1½ tbsp lemon zest
  • 2 tsp table salt
  • 1 tsp black pepper
  • 4 pounds uncooked boneless skinless chicken breasts, sixteen 4-oz pieces

Instructions
  1. In a large bowl, whisk rosemary, oregano, vinegar, garlic, lemon zest, salt, and black pepper. Add chicken and turn until coated well. Cover chicken and refrigerate for 6 hours.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to high, or prepare a high fire in a charcoal grill. Grill chicken, turning once until chicken is charred in spots and cooked through and an instant-read thermometer inserted into centers registers 165°F, about 6 minutes on the grill or about 7 minutes in the grill pan. (Leftovers can be refrigerated for up to 3 days.)
  3. Serving size: 1 chicken breast.
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