Egyptian Grilled Chicken with Lemon and Herbs

Ingredients

• 4 medium Chicken breasts
• 0.25 cup Lemon juice
• 0.25 cup Olive oil
• 4 cloves Garlic
• 0.25 cup Fresh parsley
• 0.25 cup Fresh cilantro
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a bowl, whisk together the 0.25 cup lemon juice, 0.25 cup olive oil, 4 cloves garlic (minced), 0.25 cup fresh parsley (chopped), 0.25 cup fresh cilantro (chopped), 1 teaspoon cumin, 0.5 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper.
2. 2Place the 4 medium chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken breasts, making sure they are completely covered. Marinate in the refrigerator for at least 30 minutes, or for up to 4 hours.
3. 3Preheat your grill to medium heat. This is approximately 350°F to 400°F (175°C to 200°C).
4. 4Remove the chicken breasts from the marinade. Place the chicken on the preheated grill. Grill for 6-8 minutes on each side. The chicken is cooked through when it is no longer pink in the center and the internal temperature reaches 165°F (74°C).
5. 5Transfer the cooked chicken to a clean plate or cutting board. Let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.

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