The perfect marinade for all your summer grilling needs!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Author: Caitlin Charlton
Ingredients
4boneless skinless chicken breastsabout 2 pounds total
½cupextra virgin olive oil
3tablespoonchampagne or white wine vinegar
2tablespoonlemon juice
1tablespoonDijon mustard
1tablespoonlemon zest
1tablespoongrated garlic
2teaspoonItalian seasoning
1teaspoonKosher salt
1teaspoonfreshly cracked black peper
½teaspoonred pepper flakes
Instructions
Add all ingredients into a large Ziploc bag (or other sealable bag). Remove air from bag and seal tightly. Gently massage all the ingredients together, making sure each chicken breast is coated. Refrigerate and marinate for at least one hour, up to overnight.
Heat grill on high heat (see recipe note on how to set-up your grill). Remove each chicken breast from the bag and grill on indirect heat for 10 minutes, flipping halfway, or until chicken is fully cooked and the juices run clear and the center is no longer pink (center should be 165 degrees Fahrenheit). If you like grill marks, move the chicken over to the direct heat the last minute or two.