Italian Lemon Grilled Chicken
6-8 boneless, skinless chicken breasts
1/2 to 1 cup extra virgin olive oil
1/4 to 1/2 cup white wine
1 lemon, sliced
Italian seasoning, to taste
Red pepper, to taste
Prep: Rinse and pat dry chicken. Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in refrigerator 1-2 hours.
Serve: Grill on direct heat with grapevine in with the charcoal. Grill chicken 10 minutes aside, or until juices run clear and firm but not hard to the touch. Also grill with lemon slices on top.
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.