Serves: 4
Total Calories: 134
Poke chicken breasts with a fork a few times each. Place chicken in zipper bag. Add a few tablespoons of olive oil, a little goes a long way, but make sure there is enough that when you zip the bag and squish it, the breasts can freely slide around. Open bag and use your seasoning grinder, a half teaspoon per breast is usually sufficient. This grinder gives a nice taste, if you would like your chicken a bit spicier, add more of the grinder, or a dash of hot sauce. Zip bag, and squish it around for a minute or two, to make sure the oil, spices and chicken have all mixed up. Let the chicken sit for 2 hours. The olive oil helps keep the chicken moist.
To Grill- I use my gas grill for this chicken, but try your charcoal by all means!
Spray grill with Pam. Over preheated grill, medium heat, place chicken on grate at 45 degrees, wait about 4 minutes, then, with tongs, rotate 90 degrees. Keep grill lid closed as possible to keep the heat stable. Wait another four minutes. Flip chicken to other side at 45 degree angle to grill, wait approximately 4 minutes and rotate again. Cook four minutes and make sure your chicken is done by using your meat thermometer. After removing from grill let stand a few minutes to rest before serving. . Don't smash your meat, as the juices are what keep meat moist, if you like a thinner chicken breast, you can pound out your chicken prior to marinating.
This Super Simple Olive Oil Marinade recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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