2 lb. boneless, skinless chicken breasts, cut into serving pieces
fresh parsley or cilantro leaves, for garnish
lemon wedges, for serving

MARINADE:

1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
6 cloves garlic, minced (about 2 tbsp.)
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground cumin

In a large bowl, whisk together lemon juice, olive oil, garlic, black pepper, paprika, salt, and cumin until well combined.

Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with Saran or plastic wrap and refrigerate for at least 30 minutes, but preferably 2 hours to overnight, turning the chicken occasionally to ensure even marination.

Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Discard the remaining marinade.

Grill the chicken for 5 to 7 minutes per side, or until it reaches an internal temperature of 165°F. Make sure to keep the grill lid closed to prevent flare-ups.

Once cooked, transfer the chicken to a serving plate and garnish with fresh herbs like parsley. Serve with lemon wedges on the side.

Submitted by: Belle