Lemon-Herb Chicken Breasts

 

6 boneless-skinless chicken breasts

3 large cloves garlic

Juice of 3 lemons

½ C olive oil

1 tsp. rosemary (I use fresh rosemary sprigs)

1 ½ t pepper

1 ½ t salt

 

Rinse chicken breasts, pat dry and set aside. Combine remaining ingredients and mix well. Using a large freezer bag, combine chicken with liquid mixture and marinate for 12 hours. Turn bag occasionally. Remove chicken from bag and drain. Grill over mesquite chips, or bake uncovered at 350 degrees for 1 hour. Serves 6.

 

(When I marinate the chicken, I throw in the lemon rinds, too. When Gary grills it, he grills the garlic cloves – we use more than 3 – and the rosemary sprigs.)