Grilled Chicken Breasts with Easy Lemon Marinade Recipe

• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon red chile flakes
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon kosher salt*
• Finely grated zest of 1/2 a lemon
• 3 medium garlic cloves, minced
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/4 cup coarsely chopped fresh basil, cilantro, dill, or oregano, or a combination
• 1/2 cup extra-virgin olive oil
• 4 boneless, skinless chicken breasts, butterflied

1. In a medium glass, ceramic, or stainless steel bowl, combine the lemon juice, red chile flakes, cracked pepper, and salt and whisk until the salt crystals are dissolved.
2. Add the lemon zest, garlic, parsley, and herbs.
3. Whisk in the olive oil.
4. Set aside.
5. Pat the chicken breasts with paper towels to dry and place in a large zipper-lock plastic bag.
6. Add the marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated.
7. Place in a baking dish and refrigerate for 2 hours or as long as 4, turning the bag a few times.
8. Preheat the grill to medium heat.
9. Remove the chicken from the bag and arrange it on a well-oiled grill.
10. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side.
11. Let the chicken rest on a serving platter for 10 minutes before serving.

freshly squeezed lemon juice, red chile flakes, cracked black pepper, kosher salt, lemon, garlic, flatleaf parsley, fresh basil, extravirgin olive oil, chicken breasts

Taken from www.chowhound.com/recipes/grilled-chicken-breasts-easy-lemon-marinade-31424 (may not work)