8 boneless, skinless Draper Valley chicken breast halves
½ cup extra-virgin olive oil
½ cup fresh lemon juice
Grated peel of 1 lemon
2 large cloves garlic, peeled and minced
2-3 tablespoons Cavender's Greek Seasoning
Trim the breasts of any loose fat; rinse them under cold running water and
pat dry with paper towels. Place the breasts in a large, resealable plastic
bag or a shallow, non-reactive baking dish. Mix all the ingredients and pour
the marinade over the breasts in the bag or dish. Cover the dish or seal the
bag and refrigerate for 2 to 6 hours, turning the breasts occasionally to coat
in the marinade. Prepare medium-hot fire in a charcoal or gas grill. Remove
the chicken breasts from the marinade; discard the marinade. Place the breasts
on a well-oiled grid for 10-12 minutes or until done, turning once after 5 minutes.
To test for doneness, cut into the breasts; meat should be white and moist with
no sign of pink.