YIELD: 10 servings
1/2 cup + 2 tsps. extra virgin olive oil
1 Tbsp. + 11/4 tsps. chopped garlic in water
2 1/2 tsps. rosemary leaf
2 1/2 tsps. thyme leaf
2 1/2 tsps. oregano leaf
1/4 cup + 3 Tbsps. lemon juice (Minute Maid)
10 raw chicken breast, 4 oz. each
1. Combine all marinade ingredients, pour over chicken and marinate in refrigerator overnight.
2. Grill chicken up to 15 minutes per side until juices run clear and it is 165°F.
Recipe submitted by Bobbi Thomas, manager, Windsor Dining Court, Pudue University, West Lafayette, IN