Lemon Garlic Chicken

Lemon Garlic Chicken (adapted slightly from One Perfect Bite)

2-3 large boneless, skinless chicken breasts

1/3 cup extra-virgin olive oil

Zest of 1 lemon

1 tsp lemon juice

4-5 garlic cloves, minced/pressed

a few Tb minced fresh parsley (I like flat-leaf Italian parsley)

2 tsp kosher salt

1 tsp freshly ground black pepper

Trim the chicken, and cut each breast into 2-3 pieces, "chicken finger" size. You can also cube it for kabobs, or pound flat to cook evenly. We like the "chicken finger" method.

Combine oil, zest, juice, garlic, parsley, salt, and pepper in a small bowl. Mix well. Pour over chicken in a lidded bowl or ziploc bag. Toss to coat the chicken well. Let marinate 1-2 hours.

If broiling: line a rimmed baking pan with foil. Place a wire rack inside baking pan. Place chicken pieces on the rack. Set over rack to second-highest slot, and turn broiler on. Place baking pan with chicken in the oven, broil for about 10 minutes. Remove from oven, and let rest at least 5 minutes before serving. (You can also bake, grill, or pan-fry this chicken.)