4 Pound Chicken Breast 1 Cup Olive Oil 1 Cup Lemon Juice, fresh 8 Tablespoon minced Garlic 1 Tablespoon Crushed Red Chile Pepper 4 Tablespoon Oregano, dried 8 Tablespoon Salt 1 Tablespoon Black Pepper
Trim Fat from Chicken Breasts, Slice length wise to 1/2 in thick pieced and lay in a single layer in a full 2 inch hotel pan. Use another pan if a single layer is not possible. Entirely coating each piece is key to getting proper marination and flavor.
Wisk together Oil and Lemon, add remaining ingredients and pour over chicken. rubbing marinade all over the breasts. Cover and refrigerate for 4-6 hours.
Grill marinated chicken once properly marinated.