Jenny's Grilled Chicken Breasts

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Capt.Quent 9

This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.

Modified from: Jenny's Grilled Chicken Breasts

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  2. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
  3. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.


Very nice and easy. I used boneless thigh pieces, as we prefer dark meat. Followed the prep, but for myself, I need to work on getting a bit more flavor. Also, the grilling time needs to be wa...