This is the kind of of recipe I love. Flavorful grilled chicken that is a cinch to make and that uses ingredients I almost always have on hand. Yum. I intend to make this dish again and again. The recipe comes from My Kitchen Cafe (see the link above).
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 1/2 tablespoons soy sauce
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-4 chicken breasts
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinating for at least 3 hours at the minimum).
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving. This recipe would also work well to make tasty chicken kebabs. Simply marinate chunks of chicken according to the directions above.
Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350 degrees. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165 degrees, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.