2 lbs boneless, skinless chicken breasts
1/3 cup olive oil
zest of 2 lemons
1/3 cup fresh lemon juice (zest the lemon before juicing)
4 cloves garlic, minced
1/4 cup chopped fresh parsley
salt and fresh ground pepper, to taste
1 whole lemon, cut into slices
In a large ziploc bag, combine chicken, olive oil, lemon zest, lemon juice, garlic, parsley, salt and pepper.
Seal the bag and shake it all up until well combined.
Place the bag in the refrigerator and marinate for about 4 hours or overnight.
Preheat the grill to about 375-400F.
Brush the grill grates with olive oil.
Remove the chicken breasts and place them on the hot grill; cook without touching it until the chicken breasts start getting grill marks, for about 5 minutes.
Turn the chicken breast over, cover the grill and let it finish cooking, for about 7 more minutes, depending on the thickness of the chicken. Chicken is done when a meat thermometer registers 165F.
Remove the chicken from the grill. Cover and let it rest for 5 minutes before cutting.
To prepare on a cast iron grill pan:
Preheat the oven to 350F.
Grease a grill pan with cooking spray and set it over medium-high heat.
Add the chicken pieces and cook for 4 minutes then flip and continue to cook for another 2 more minutes or until lightly browned.
Place the grill pan in the oven and cook for 18-20 minutes, or until the chicken is cooked through.
Remove from the oven and let rest for 5 minutes. Serve and enjoy!