For the Marinade:
Juice from 3 lemons
1 1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
3 cloves garlic, minced
1 tsp honey
1 tbsp white truffle oil (optional)
1 tbsp olive oil
1 1/2 lbs chicken tenderloins (or chicken breast cut in strips)
Whisk together all ingredients for the marinade in a mixing bowl.
Place chicken in a resealable plastic bag. Pour marinade over chicken, toss to ensure all surfaces are coated. Seal the bag, squeezing out as much air as possible. Marinate chicken, refrigerated for at least 1hour and up to 12 hours.
Preheat grill to medium high heat. Once hot, remove chicken from marinade and place on grill. Grill about 2 to 3 minutes per side, until cooked through and no longer pink in the middle. Remove and let rest at least five minutes before cutting (if using for salad... hint hint hint for tomorrow's post!).