4-6boneless skinless chicken breasts or thighs(about 2 pounds total weight)
½cupapple cider vinegar
2tablespoonextra virgin olive oil
2tablespoonfresh lime or lemon juice
2teaspoonlime or lemon zest
2tablespoonfresh oregano(rinsed and crushed with fingers to release oils)
2sprigsfresh rosemary(rinsed and crushed with fingers to release oils)
3garliccloves(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.