Mesquite Chicken

Mesquite Chicken

6-8 chicken breast

marinade:
juice of 2 lemons
1/2 cup olive oil
1/3 cup soy sauce
1 tbs. oregano
1 tsp. garlic powder
1/2 tsp. pepper
mesquite wood chips

Whisk all the marinade ingreadiants together and pour over chicken. Store marinaded chicken in a ziplock bag in a glass dish in the refridgerator for at least two hours or up to 24 hours. Be sure to change the chicken's position in the container about four times so that it marinades evenly. Take the chicken out of the fridge about 20 minutes before it goes on the grill.

Thirty minutes before you intend to grill chicken, soak wood chips in water. Just before you are ready to grill the chicken, add the chips and immediately add the chicken. Cover and grill until cooked through.