Ingredients

Scale

4 lbs skinless chicken breasts {cubed or if cooking whole slice thin to medium + give them a little pounding}
3 tsp of paprika
1.5 tsp of nutmeg
A healthy sprinkle of salt + freshly cracked pepper
The juice of 4 large lemons {zest of 2} – you can use limes if that’s what you have on hand.
10–12 garlic cloves {minced}
1/4 cup of fresh parsley or dill {or a combo if you’d like}
1 cup of olive oil

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Instructions

1. In a deep bowl combine the paprika, nutmeg, salt/pepper and minced garlic, lemon juice/zest, olive oil and parsley and/or dill. Add the chicken and completely coat it with the marinade. Cover and refrigerate for 2-4 hours or overnight {I highly recommend marinating these overnight if you can}. 2. Clean and lightly oil your grill’s grates then preheat your grill to 375 degrees with a medium to high fire going. Cook a few minutes per side to get a nice char and grill marks and them finish them up on indirect heat till the internal temperature reaches to at least 165 degrees. 3. Let your chicken rest and squeeze some fresh lemon or lime juice and garnish with fresh herbs.