Peel and press the garlic through a garlic press or mince it finely, then zest and juice the lemon. Add it all to a large ziploc bag along with the olive oil, oregano, parsley, salt and pepper. Give the bag a good shake to mix it all together, then add the chicken.
Remove all of the air in the bag, seal it, then refrigerate for at least 30 minutes, or up to a maximum of 2 hours *see note 1.
Preheat your grill to 375°. Once hot, remove the chicken from the fridge. Using tongs, remove the chicken from the bag and place on the grill, then dispose the marinade. Grill the chicken until the internal temperature has reached 180° *see note 2, about 20-30 minutes depending on the size of the breasts. Serve and enjoy!
For the best chicken possible, try to keep your marinating time in the 30 minute - 2 hour window. If left much longer than 2 hours, the lemon will begin to break down the texture of the chicken.
It's important to temperature check your chicken! If it is undercooked, you could get very sick with salmonella. If the chicken is overcooked, it will be dry.
Have fresh parsley? Use 2 tbsp fresh instead of the 2 tsp dried.
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. We have only calculated 10% of the marinade into the nutrition facts because that is roughly how much will be consumed with the chicken breast.Deduct fibre to get 0.2 g net carbs per 1/2 lb chicken.