8 boneless, skinless chicken breast halves
Grated lemon peel from 1 lemon
Juice of two lemons
1/3 cup vegetable oil
2 teaspoons dried parsley
1 stalk green onion (sliced into small slices)
1 teaspoon thyme
1/2 teaspoon oregano
minced garlic to taste (2 cloves)
1/2 teaspoon salt
1/2 teaspoon black pepper
Rinse chicken; pat dry. Combine grated lemon peel, lemon juice, oil, parsley, chives, thyme, oregano, garlic, salt and pepper in large pyrex baking pan. Add chicken. Turn to coat evenly. Cover. Marinate in refrigerator 30 minutes to 24 hours if time permits, turning occasionally.
Chicken can be grilled or broiled (discard marinade on grill) 5 minutes per side or until chicken is no longer pink in the center, or cooked on the stovetop until cooked through (can cook in marinade).