- 4 boneless, skinless chicken breast halves, about 1 1/4 lbs.
- 2 cloves garlic, slivered
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 lemon juice
- 1/2 teaspoon sugar
In shallow 2 quart glass casserole, combine lemon juice, garlic, oregano, sugar and salt for marinade. Place chicken in marinade, turn several times. Cover tightly and refrigerate 2 to 4 hours or longer, turning occasionally. Grill 5 to 7 minutes on each side or until juices run clear when top is pricked with fork.
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