This was a recipe I found on Tasty Kitchen. I made this recipe several time this summer as it was just so easy but full of great flavors. And very juicy chicken. Since I am just cooking for 2 (but liked leftover for salads the next day), I cut this recipe down slightly. And so this is my altered directions slightly.
4 whole boneless skinless chicken breasts
1 whole Lemon
2 tablespoons red wine vinegar
1 tablespoon dried basil
1 tablespoon dried tarragon
1 teaspoon garlic powder
1 teaspoon black pepper
Rinse your chicken and place it in a gallon-sized ziplock bag. Zest the lemon into the bag. Then juice the lemon and add it to the bag. Next add in the red wine vinegar and the herbs. Seal the bag very well, then shake and roll around the bag until all of the ingredients are combined and the chicken is coated. Lay chicken flat in the bag and place it in your fridge for at least 30 minutes or up to several hours. Grill chicken for 5-8 minutes per side or until fully cooked and juice run clear.
NOTES:
* I used dried herbs, but if you use fresh herbs and garlic it would be even better I am sure.
* A teaspoon of black pepper is just a guideline. I use probably a little more then a teaspoon but we like pepper.
* I added the red wine vinegar because I felt it needed a little more liquid. But if you don't have it and need more liquid add more lemon juice.
* You want the herbs to really soak into that liquid so make sure you have enough liquid. So again up the lemon juice or red wine vinegar to get those dried herbs hydrated again. And to make sure the herbs really coat the chicken
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