Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon garlic powder
- 2 teaspoons Spike Seasoning (or any all-purpose seasoning)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Trim visible fat from chicken breasts and ensure even thickness.
- Score the chicken by cutting shallow slits across each breast to help the marinade penetrate.
- In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, Spike Seasoning, dried basil, oregano, onion powder, sage, and black pepper.
- Place chicken in a Ziploc bag or container; pour marinade over the chicken and seal tightly. Marinate in the fridge for at least 5-6 hours or up to overnight.
- Preheat grill to medium-high heat and clean grates using non-stick spray.
- Drain excess marinade from chicken. Grill on one side for about 3-4 minutes until grill marks form; rotate for criss-cross marks.
- Flip chicken and cook an additional 4-6 minutes until internal temperature reaches 165°F (74°C).
- Remove from grill and let rest before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 350
- Sugar: 0g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg