- 4 Skinless, boneless chicken breasts
- 1/3 cup (80mL) Olive oil
- 1/3 cup (80mL) Fairlee Lemon juice
- 1 1/2 tbsp (22mL) Soy sauce
- 2 Cloves garlic, minced
- 1/2 tsp (2.5mL) Oregano
- 1/4 tsp (1mL) Salt
- 1/4 tsp (1mL) Pepper
- Place chicken breasts in a large ziplock bag. In a small bowl, whisk together olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.
- Pour this marinade over chicken and seal bag, squeezing out all the air. Move chicken around in marinade until evenly coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours (see note).
- Either grill chicken for 6-8 minutes per side, pan fry over medium heat for 6-8 minutes per side, or bake at 375°F (190°C) for 20-30 minutes, or until internal temperature reaches 165°F (73°C).
- Let chicken rest, tented with foil, for 5 minutes before serving.