1/2 cup fresh lemon juice
(2-3 medium lemons)
2 large cloves garlic -- minced
1 Tbs. fresh flat-leaf parsley
leaves -- chopped
1 Tbs. fresh tarragon leaves --
4 chicken breasts
1/2 teaspoon salt
1/2 teaspoon coarsely ground
black pepper
2 large lemons -- quartered

In a large bowl, combine the lemon juice, garlic, parsley, and tarragon.
Add chicken breasts to the marinade. Cover, and refrigerate for at least 30 minutes.

Meanwhile brush or wipe GFG with cooking oil and preheat.

Rub the chicken pieces with salt and pepper.

Grill the chicken until the juices run clear-about 6-7 minutes.

Serves 4