Mix seasonings together in a 2-gallon plastic zipping bag. Add lemon juice and oil. Seal bag; shake until mixed well. Add chicken; refrigerate for 8 hours, or overnight. Remove chicken from bag, discarding marinade. Place chicken on grill over low heat. Cook until chicken is done, watching very closely. Turn every 10 to 15 minutes, for 45 minutes to one hour.
Tip: Leftover grilled chicken makes the best chicken fajitas the next day! Simply heat and shred chicken, fill tortillas and serve with salsa and guacamole.
This Sizzlin’ Chicken recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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