Grilled Chicken

Rose Silva makes and cooks Spinach Fettucinni Alfredo from scratch.
Photo by Jonathan Silva

Yield: 8 servings                        Cooking time: 20 minutes


  • 3 lbs or 4 pieces boneless chicken cut in halves (8 slices)
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp oregano
  • 2 tbsp Italian seasoning
  • 2 tbsp dry parsley
  • salt and pepper, for taste
  • Parchment Paper
  • Meat tenderizer
  • Olive Oil, for grilling


  1. Wash the chicken and pat dry with paper towel.  Slice each piece of chicken in half place in between 2 pieces of parchment paper.
  2. With a meat tenderizer, start beating the chicken until desired texture.
  3. Meanwhile, in a small bowl add all the dry ingredients and mix.  Begin to season all the chicken on both sides.
  4. On a grill or grill pan, drizzle with olive oil and let heat up on medium-high heat.  Place the chicken and let cook on each side 5-6 minutes.
  5. Happy Eating!

NOTE: Serve with your favorite pasta, rice, salads or potatoes.


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