2 large chicken breasts
1/2 cup olive oil
1/2 cup lemon juice
1 shallot finely chopped (optional)
Place breasts in a ziplock bag.
Pour olive oil, shallots and lemon juice over breasts. Shake bag vigorously to combine juice and oil.
Refrigerate and allow to marinate for at least 1 hour and up to 24 hours.
When marinating is complete, remove from refrigerator for up to 20 min. This allows chicken to be closer to room temperature and thus will cook more evenly.
Place breasts on a plate. Discard marinade.
Preheat grill on high for 5-10 minutes.
Generously sprinkle both sides of breasts with seasoning.
Place on grill in the center of the grill but not on a direct flame.
Cook 7-8 minutes per side. Chicken will be more white/brown with crisp, blackened spots and firm to the touch. Interior temp should be 165 degrees.
Allow the chicken to sit for 10 minutes. This keeps the juice inside the breast.
Meat is ruined, dried out and/or over cooked when it's turned often and when the hood is left open. It should only be flipped once and the hood should remain closed during cooking.
Serve as desired!!!
Enjoy every juicy bite.