Grilled Lemon and Herb Chicken

• 1/4 cups Fresh Lemon Juice
• 2 teaspoons Dried Oregano
• 2 Tablespoons Minced Garlic
• 2 Tablespoons Kosher Salt, Divided
• 2 teaspoons Black Pepper, Divided
• 6 Tablespoons Extra Virgin Olive Oil
• 4 Boneless, Skinless Chicken Breasts
• 1 teaspoon Lemon Zest
• 5 Lemons, Cut Crosswise Into 1/3-inch-thick Slices

1. Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl.
2. Add oil in a slow stream, whisking.
3. Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
4. Combine chicken, marinade, lemon zest, and lemon slices in a large resealable plastic bag; seal.
5. Marinate in refrigerator 26 hours, turning occasionally.
6. You dont want to have chicken ceviche.
7. Preheat grill to medium high heat, about 375-475 degrees F. Remove chicken from bag; discard marinade.
8. Sprinkle chicken evenly with more salt and pepper.
9. Grill 34 minutes per side, depending upon thickness.

lemon juice, oregano, garlic, kosher salt, black pepper, olive oil, chicken breasts, lemon zest, lemons

Taken from tastykitchen.com/recipes/main-courses/grilled-lemon-and-herb-chicken/ (may not work)