Greek Grilled Chicken

8 boneless, skinless chicken breasts
MARINADE:--
½ cup rice bran oil
⅓ cup lemon juice
1 tsp lemon zest
1 tsp Greek Seasoning
1 tsp SIDS CRAZY LEMON
1 tsp dried oregano
Black pepper, to taste

Trim all visible fat and membranes from chicken breasts.
I like to make small crosswise slits about 1 cm apart down the length of each chicken breast to help the marinade penetrate the meat.
Put chicken in single layer in Ziploc bag.
Combine oil, lemon juice, lemon zest, Greek Seasoning, SIDS CRAZY LEMON, oregano and black pepper to make the marinade and pour over chicken.
Marinate chicken in refrigerator 6-8 hours or all day if desired. (If you don’t have at least 6 hours to marinate, increase the lemon juice a little)
When you’re ready to cook, place chicken and marinade into a colander in the sink and let it drain and come to room temperature if you have time.
To cook, spray the grill with non-stick spray or oil then preheat to medium-high. (you can only hold your hand there a few seconds at that heat)
Put chicken on grill top side down on the diagonal to grill grates and cook about 4 minutes until you see grill marks when you lift up the edge.
Rotate chicken pieces so they’re going on the diagonal the other way and cook about 4 minutes more until you see criss-cross grill marks.
Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. Actual cooking time will vary depending on chicken temperature and how hot your grill is.
You can test the doneness with an Instant-Read Meat Thermometer if you have one. Grilled chicken should have an internal temperature of 75°C to be safe.
Even if you’re only cooking for a few people I recommend making the whole recipe. The leftover chicken is great to cut up on top of a salad, in Greek tacos, or mixed into some stir-fried veggies for a quick lunch.