Greek Isles Marinated Chicken

• 1/4 cup water
• 2 BOU Chicken Bouillon Cubes
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon Montreal Steak seasoning
• 1/2 cup fresh lemon juice
• 1 tablespoon oregano, dry
• 1/2 cup canola oil
• 1/4 cup Italian parsley, chopped
• 1 lemon zest
• 1 roasting chicken (3 1/2 -3 3/4 lbs)

1. *Marinade Directions*
2. Combine all ingredients (except chicken) in a blender and blend well.
3. Marinate the chicken: - Add the chicken breasts to a stainless-steel bowl and coat with marinade. Marinate for 3-4 hours under refrigeration. Toss 2-3 times during the marinating time. - Or place the chicken into a large 2-gallon Ziploc bag. Pour the marinade into the bag and seal. Shake to coat the chicken and place under refrigeration. Repeat 2-3 times during the marinating time.
4. *Grilling*
5. Preheat grill to a medium high heat.
6. Remove the chicken from the marinade & allow the excess marinade to drain off.
7. Place onto the Green Egg Ceramic cooking stand. Fill the ceramic stand with BOU broth & set into the roasting pan- place on the grill center (Always check the chicken during the grilling process to prevent burning). Cook to an internal temperature of 165 F in the breast and 175 F in the thigh. Serve & enjoy!

water, chicken, lemon pepper, lemon juice, oregano, canola oil, italian parsley, lemon zest, chicken

Taken from www.epicurious.com/recipes/member/views/greek-isles-marinated-chicken-5b33eb2920554e0bfe18c767 (may not work)