8 boneless, skinless chicken breast halves (about 2 to 3 lb.)
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
grated peel of one lemon (2 or 3 tsp.)
2 large cloves garlic, peeled and minced
2 Tbsp. chopped fresh oregano or 2 tsp. dried oregano
1 tsp. salt or to taste
1/2 tsp. pepper

8 boneless, skinless chicken breast halves (about 2 to 3 lb.) 1/2 cup extra virgin olive oil 1/2 cup fresh lemon juice 2 large cloves garlic, peeled and minced 2 Tbsp chopped fresh oregano or 2 tsp. dried oregano 1 tsp salt or to taste 1/2 tsp pepper

Trim the breasts of any loose fat; rinse them with water and pat dry with paper towels. Place breasts in a large plastic bag. In a small mixing bowl, combine the olive oil, lemon juice, lemon peel, garlic, oregano, salt and pepper; pour marinade over the chicken in the bag. Seal the bag, pressing out the air. Refrigerate 2 to 6 hours, turning the bag occasionally to coat the chicken breasts. Cook on medium-hot grill for 10-12 minutes or until done.