Ingredients
- 2 lbs. boneless chicken breasts
- 1/2 cup fresh-squeezed lemon juice (takes 2-4 lemons, depending on size)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh rosemary (minced)
- 1 clove garlic (pressed)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper (optional – omit for AIP)
Instructions
- In a large glass measuring cup, stir together the lemon juice, olive oil, rosemary, garlic, salt (and pepper if using). Set aside.
- Pound the chicken breasts to an even thickness and cut into strips.
- Place the chicken in a large bowl or casserole dish and pour marinade on top. Toss to coat well, cover & refrigerate 2-3 hours. (Don’t marinate longer than this. Lemon juice is a strong, fast-acting marinade).
- Preheat a gas grill for 10 minutes on high. Then turn heat down to medium and grill the chicken, covered, for 4 minutes per side.
- Prep Time: 2 hours 15 minutes
- Cook Time: 8 minutes
- Category: Main Courses
- Method: Grill