Servings: 4 to 6

4 large Chicken Breasts 4 large Chicken Breasts
Marinade: subheading: Marinade:
¼ c. Avocado Oil ¼ c. Avocado Oil
2 T. White Wine vinegar 2 T. White Wine vinegar
2 T. Lemon juice 2 T. Lemon juice
3 t. minced Garlic 3 t. minced Garlic
2 t. dried Parsley 2 t. dried Parsley
2 t. dried Thyme 2 t. dried Thyme
1 t. Sea Salt 1 t. Sea Salt
1 t. Pepper 1 t. Pepper

Place one chicken breast into a large zip lock bag or between two sheets of plastic wrap. Use the flat side of a meat pounder or the handle of a large chef knife (wrap the blade with a towel and hold it by the non sharp edge) to flatten the thick part of the breast down so as to have a more of a uniform thickness throughout. Repeat for all of the breasts. It only takes a few good thumps, just to even it out a bit. Don't shred the chicken!
If you used a zip lock bag to pound in, you can reuse that bag to marinate the chicken. Place all of the pounded chicken back into the bag or put them into a large baking dish.
In a small bowl combine the marinade ingredients and whisk together.
Pour marinade over chicken moving them around so all of their surface is covered. Place in refrigerator for 4 to 6 hours. Remove 30 minutes before grilling. Let most of the marinade drain off each breast before laying it on the grill.
Grill at 400 degrees until chicken reaches an internal temperature of 165 degrees about 5 to 7 minutes per side, depending on thickness.
Remove to cutting board and let rest for 5 minutes. Slice across the grain.