Serves: 4
Ingredients
- 4 boneless, skinless chicken breast halves
- 2/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 anchovy fillets (optional, see Note)
Instructions
- Preheat grill to medium-high heat.
- Place chicken in a medium bowl.
- In a blender, combine remaining ingredients, including anchovy fillets, if desired. Blend on high speed until mixture is smooth. Pour blended mixture overchicken, cover, and refrigerate 2 to 3 hours, or overnight.
- Grill chicken 3 to 4 minutes per side, until no pink remains and juices run clear.
Note
If you leave out the anchovies, you may want to add an extra 1/2 teaspoon salt to the oil mixture.