1/4 c olive oil
1/4 c lemon juice
3 cloves garlic, minced or 1 tsp garlic powder
1 tsp dried oregano
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
4 boneless, skinless chicken breasts (about 2 pounds)
DirectionsCombine the marinade ingredients in a small bowl; whisk to combine.
Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about 1/2-inch thick.
Pour the marinade into the bag, seal, and place it in a baking dish incase of leaks. Turn the bag to coat all parts of the chicken. Marinate in the refrigerator for 30 minutes to 2 hours.
Clean the grates of your grill, oil and heat to medium high.
Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5 to 8 minutes per side, until cooked through.
**For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part o the grill for a few minutes then move it to lower heat to finish cooking through.**
Let chicken rest for 5 minutes before serving.