Recipe
Ingredients
- 4-6 boneless skinless chicken breasts or thighs (about 2 pounds total weight)
- ½ cup apple cider vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lime or lemon juice
- 2 teaspoon lime or lemon zest
- 2 tablespoon fresh oregano (rinsed and crushed with fingers to release oils)
- 2 sprigs fresh rosemary (rinsed and crushed with fingers to release oils)
- 3 garlic cloves (peeled and crushed)
- salt and pepper (to taste)
Instructions
- With a kitchen mallet, or rolling pin, pound chicken to an even thickness.
- Add the marinade ingredients to a 1-gallon zip to lock freezer bag, seal and shake to mix. Add chicken, reseal and turn to coat chicken thoroughly.
- Place the bag in a bowl and set in the refrigerator for at least 1 hour. Turn the bag a few times to ensure even marinating.
- Remove chicken from the refrigerator and discard marinade. Grill breasts over medium direct heat, turning once, for 10 – 15 minutes total. Remove from heat and let rest for 5 minutes before serving.