Ingredients Jump to Instructions ↓

  1. 1 teaspoon salt

  2. 1 teaspoon cayenne pepper

  3. 1 teaspoon paprika

  4. 1/2 teaspoon white pepper

  5. 1/2 teaspoon black pepper

  6. 1/2 teaspoon oregano

  7. 1/4 teaspoon garlic powder (I use more because I like a lot of garlic)

  8. 1/4 teaspoon onion powder

  9. 1/2 cup lemon juice

  10. 1/4 cup vegetable oil

  11. 4 boneless skinless chicken breast halves

Instructions Jump to Ingredients ↑

  1. Combine the dry spices in a small bowl. In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size zip lock bag, place the lemon juice and oil. add half of the spice mix; stir to combine.

  2. Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 minutes at room temperature or at least 2 hours to overnight in the refrigerator, covered.

  3. Drain the chicken and sprinkle both sides with the remaining seasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on the heat intensity and the thickness of the meat. ?


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