1tspfresh lemon zest or 1/4 tsp. dried lemon zest(or use a little more lemon juice if you don’t have lemon zest)
1 tspGreek seasoning
1 tsp poultry seasoning
1 tspdried oregano
Black pepper, to taste
Trim all visible fat and membranes from chicken breasts. I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or all day if desired. (If you don’t have that long to marinate I recommend increasing the lemon juice a little.) When you’re ready to cook, take chicken out of the marinade and let it come to room temperature if you have time.
To cook, spray the grill with non-stick spray or oil; then preheat to medium hot (you can only hold your hand there a few seconds at that heat.) Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.) Rotate chicken pieces so they’re going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.)
Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. (Actual cooking time will vary depending on chicken temperature and how hot your grill is. You can also test the doneness with an Instant-Read Meat Thermometer).
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.