Grilled Lemon Chicken

From: Food to Live By, The Earthbound Farm Organic Cookbook

6 skinless, boneless chicken breast halves (6 to 8 ounces each)
¼ cup fresh lemon juice
2/3 cup olive oil
1 tablespoon minced garlic
2 tablespoons minced fresh basil or 2 teaspoons dried basil
½ teaspoon salt
¼ teaspoon freshly ground pepper
Garlic basil butter

Place a chicken breast half between 2 pieces of plastic wrap or waxed paper. Gently pound the breast with the smooth side of a meat mallet, a rolling pin or heavy skillet, until it is ¼ to ½ inch thick. Repeat with the remaining chicken breast halves.

Place the lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl and whisk to combine.

Place the chicken in a 1-gallon resealable bag & add the marinade. Seal the bag and turn it so that the chicken is evenly coated with the marinade. Let the chicken marinate for at least 3 hours or overnight, turning the bag once or twice to distribute the marinade evenly.

Set up the grill and pre-heat to medium-high.

Remove the chicken breasts from the bag and discard the marinade. Grill the breasts, turning them once, until they are cooked through, 2 to 4 minutes on each side. Watch the chicken carefully. Because the breasts are thin, they will cook quickly.

Serve the chicken immediately, topped with a slice of Garlic Basil Butter, if desired.