Lemon Marinated Chicken Breasts

This marinade produces a very moist chicken breast with lots of flavor, no need to marinate for more than 2-3 hours, or the acid in the lemon will start to "cook" the chicken. Adjust the hot sauce to taste. This recipe can be doubled if desired.

• Ready In: 2 hrs
• Yields: 5 breasts

Ingredients

• 2⁄3 cup  vegetable oil
• 1⁄2 cup lemon juice
• 1 1⁄2 tablespoons Worcestershire sauce
• 1⁄2 teaspoon  louisiana hot sauce (can use more or use a few drops Tabasco)
• 1  small onion, finally chopped
• 1  teaspoon black pepper
• 1⁄2 teaspoon  celery salt
• 5  large chicken breasts (bone-in)
•  seasoning salt
•  pepper

Directions

1. Process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1/4 cup of the mixture to a small bowl, cover and refrigerate.
2. Place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade.
3. Place in the refrigerator for about 2-3 hours, turning the bag occasionally.
4. Remove the chicken and discard the marinade.
5. Season the chicken with seasoned salt and more black pepper.
6. Grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1/4 cup lemon marinade.