1 large, boneless, skinless chicken breast, cubed

1 lemon, zested and juiced

2 cloves garlic, minced

1-1/2 tsp dried oregano

Salt & pepper

1/4 cup olive oil


Place the chicken in a large resealable bag. Add the lemon zest and juice, garlic, 1 tsp of salt, 1/2 tsp pepper and the olive oil, seal the bag removing the air; using your fingers, gently mix the marinade together around the chicken. Refrigerate for 30 minutes and remove from the fridge for 15 minutes. Meanwhile, preheat a charcoal or gas grill, or a grill pan.

NOTE: this marinade has TONS of acid from the lemon zest and juice. DO NOT marinade more than 45 minutes, as the chicken will start to cook (think ceviche) in the lemon. Skewer the chicken on bamboo (soak bamboo skewers in water for at least 1 hour before using) or metal skewers, and save the lemon slices to grill as garnish. If using bamboo skewers, make sure to soak them in water for at least 60 minutes to keep from burning on the grill.

Grill over medium flame for 4-5 minutes per side, until just cooked through and browned and delicious. Place on a clean board or plate and cover with foil for 5 minutes to rest.

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