Shelly's Recipe

ISLAND GRILLED CHICKEN

Category: Poultry I

1/3 cup vegetable oil
3 tbsp freshly squeezed lemon juice (from about 1-2 lemons)
1 1/2 tbsp soy sauce
1 clove garlic, finely minced
1/2 tsp dried oregano
1/4 tsp salt and pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. Press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Prepare grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:

When ready to cook the chicken, preheat the oven to 350. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through, about 45 minutes. Remove from the oven and let rest for 5 minutes before serving.