Lemon and Herb Chicken



¼ cup lemon juice
¼ cup vegetable oil
1 Tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
8 pieces of skinless chicken, about 2 pounds

  1. In a small bowl, mix all ingredients except chicken to make the marinade.
  2. Put chicken and marinade in a large zip top food-storage bag and seal the bag.
  3. Refrigerate bag of chicken for at least 4 hours, but not more than 24 hours before cooking.
  4. Remove chicken from bag and throw away the bag and the marinade.
  5. Heat grill or preheat oven to 350 degrees.
  6. Grill chicken 10 to 15 minutes (or until internal temperature is 165 degrees F), turning once during cooking, or bake chicken on a baking pan in the oven for 40-45 minutes.

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