Instructions:
Prepare the Marinade:
In a mixing bowl, whisk together the vegetable or canola oil, lemon juice, salt, paprika, dried basil, onion powder, crushed dried thyme leaves, and garlic powder.
Marinate the Chicken:
Place the chicken breasts in a gallon-sized ziplock bag. Lightly pound the chicken with a meat mallet or rolling pin to an even thickness.
Pour the marinade over the chicken in the bag, ensuring all pieces are well-coated.
Seal the bag and refrigerate the chicken overnight.
Pre-Grill Preparation:
Remove the chicken from the marinade 1 hour before grilling to allow it to come to room temperature. Discard the marinade.
Grill the Chicken:
Prepare the grill using a charcoal chimney starter.
Grill the chicken breasts on a cast iron grill pan or directly on the grill grates, using grilling tongs to handle the chicken.
Cook the chicken for approximately 12 to 15 minutes, turning occasionally, until the internal temperature reaches 165ºF (74ºC) as measured with a meat thermometer.
Serve:
Remove the chicken from the grill and let it rest for a few minutes before serving.
Nutritional Information
Calories: Approximately 320 kcal per serving (estimated based on 6 servings)
