Use 1 of 3 chicken breast options below:
3 medium to large split chicken breasts with skin on
3 to 4 chicken breast cutlets
3 to 4 regular boneless skinless chicken breasts
1/4 cup organic lemon juice
1/2 cup organic olive oil
4-5 cloves of organic garlic minced or chopped
1/4 cup chopped fresh organic basil (packed into it)
1 tsp sea salt
fresh ground pepper
- Pierce chicken thoroughly with a fork. If you using the breasts or cutlets use the Jaccard Meat Maximizer Tenderizer (this is so easy to use, delivers great results and goes right into the dishwasher). I prefer to marinate in pyrex glass containers, DO NOT use plastic bags or tupperware.
- Thoroughly turn chicken in marinade, making sure it is well coated. Cover with lid and refrigerate. I usually marinate as little as 2 hours and up to 8 hours.
- Heat the grill up to 400 degrees. If cooking the regular chicken breasts, I cook directly over the heat. Cutlets take 3-4 minutes per side and breasts take 4-5 minutes per side (on average) If cooking the split chicken breasts, I will place them rib side down in the middle section of the grill and turn that section down to low and keep the other sections at medium heat. The goal is to try to keep the heat around 400 degrees. The skin will get very crispy and the meat should be firm. Cut into the center to make sure they are thoroughly cooked.