We got this recipe many years ago and it has become one of our go-to chicken marinades. Cayenne pepper adds just the right kick of flavor. It is wonderful as a grilled main dish, and leftovers can be added to fajitas or to top Alfredo pasta.
Herbed and Lemon Grilled Chicken
4 medium lemons, cut into wedges
½ cup vegetable oil
8 garlic cloves, minced
4 tsp. minced fresh basil
2 tsp. minced fresh thyme
2 tsp. salt
½ tsp. cayenne pepper
3 lbs. chicken, boneless, skinless
Gently squeeze lemons into a large re-sealable plastic bag, leaving lemon wedges in the bag. Add the next six ingredients and squish the bag to mix. Add chicken & turn to coat. Seal bag and refrigerate for up to 24-hours, turning when you think of it. Remove chicken and grill over medium heat until juices run clear.
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