The Best Grilled Chicken
 Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time. Ingredients 1¾ lbs boneless, skinless chicken breasts 6 tablespoons extra virgin olive oil 4 large garlic cloves, minced 1 teaspoon dried thyme ½ teaspoon dried oregano 1¼ teaspoon salt ½ teaspoon freshly ground black pepper 1½ teaspoons lemon zest, from one lemon 1¾ lbs boneless, skinless chicken breasts 6 tablespoons extra virgin olive oil 4 large garlic cloves, minced 1 teaspoon dried thyme ½ teaspoon dried oregano 1¼ teaspoon salt ½ teaspoon freshly ground black pepper 1½ teaspoons lemon zest, from one lemon Instructions One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve. Note: The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve. Note: The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below Nutrition Information Powered by Per serving (4 servings) Serving size: 1 chicken breast Calories: 413 Fat: 25 g Saturated fat: 4 g Carbohydrates: 2 g Sugar: 0 g Fiber: 0 g Protein: 42 g Sodium: 958 mg Cholesterol: 127 mg Per serving (4 servings) Serving size: 1 chicken breast Calories: 413 Fat: 25 g Saturated fat: 4 g Carbohydrates: 2 g Sugar: 0 g Fiber: 0 g Protein: 42 g Sodium: 958 mg Cholesterol: 127 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.