Lilt',4eN-*reHGANil CHlCKni\J FRTASTS SERVES:6 PREP TIME: 15 MINUTES MARINATING TIME: 1TO 2 HOURS WAY TO GRILL: DIRECT MEDIUM HEAT (35O'TO 45O'F) GRILLING TIME: 8 TO 12 MINUTES MARINADE r/+ cup extra-virgin olive oil Finely grated zest and luice of 2 lemons *,'. #. : ! 1 1 2 Ir/z Y2 tablespoon dried oregano tablespoon minced garlic teaspoons paprika teaspoons kosher salt teaspoon freshly ground black pepper 6 boneless, skinless chicken breast halves, about 6 ounces each 't . ln a medium bowl whisk the marinade ingredients. 2. Place the breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours. 3. Prepare the grill for direct cooking over medium heat. 4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat,wilh ihe lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm. WAY TC ZH*T TTMON 1 . A microplane grater can quickly remove the outermost skin of a lemon. 2. The oil-rich zest holds a wealth of flavor, but avoid the bitier, white pith. WAY ?{) JilICE LHh4*T-J 1. Cut off each end of the lemon to expose a small amount of fruit. Then cut the lemon in half. 2. This makes the lemon mr-:- easier to juice.