Lemon-Herb Grilled Chicken

[adapted from Midwest Living July/August 2010]

Ingredients:

• 1 lb chicken breasts [I used 3]
• salt
• pepper
• 1/4 cup water
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, or 4 teaspoons dried parsley
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 3 tablespoons olive oil
• 1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• 3 cloves garlic, minced
• 1/4 cup honey

Directions:

In a medium bowl, combine all ingredients except the chicken, salt, pepper, and water. Mix well, and reserve 1/4 cup marinade. In a separate bowl or on a plate, season chicken with salt and pepper. Add chicken and water to the first bowl [not the reserved portion], toss to coat. Cover and refrigerate chicken, as well as reserved marinade for at least 4 hours or up to 24. I left mine for about 9 hours. Grill chicken [husband used the George Foreman] until cooked through. Cut into the chicken every so often to test for doneness. When chicken is tender and no longer pink on the inside, brush the marinade over the top and cook for an additional minute or two, holding open the grill cover. Remove to a plate and let rest for two minutes before serving.