Lilt',4eN-*reHGANil CHlCKni\J FRTASTS

SERVES:6PREP TIME: 15 MINUTES

MARINATING TIME: 1TO 2 HOURS

WAY TO GRILL: DIRECT MEDIUM HEAT (35O'TO 45O'F)

GRILLING TIME: 8 TO 12 MINUTES

MARINADEr/+ cup extra-virgin olive oil

Finely grated zest and luice of 2 lemons

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:!

1

1

2

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tablespoon dried oregano

tablespoon minced garlic

teaspoons paprika

teaspoons kosher salt

teaspoon freshly ground black pepper

6 boneless, skinless chicken breast halves, about

6 ounces each

't . ln a medium bowl whisk the marinade ingredients.

2. Place the breasts on a large, rimmed plate. Spoon or brush

the marinade over the breasts, turning to coat them evenly.

Cover with plastic wrap and refrigerate for 1 to 2 hours.

3. Prepare the grill for direct cooking over medium heat.

4. Brush the cooking grates clean. Grill the chicken, smooth

side down, over direct medium heat,wilh ihe lid closed as

much as possible, until the meat is firm to the touch and

opaque all the way to the center, 8 to 12 minutes, turning once

or twice. Serve warm.

WAY TC ZH*T TTMON

1 . A microplane grater can

quickly remove the outermost

skin of a lemon.

2. The oil-rich zest holds a

wealth of flavor, but avoid the

bitier, white pith.

WAY ?{) JilICE LHh4*T-J

1. Cut off each end of the lemon

to expose a small amount of

fruit. Then cut the lemon in half.

2. This makes the lemon mr-:-easier to juice.