Step 1

Trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast. (You may want to read How to Make Juicy Grilled Chicken Breasts that are Perfect Every Time for more about how to trim chicken and make slits.)

Step 2

Whisk together the lemon juice, garlic, poultry seasoning, and olive oil.

Step 3

Put chicken in a Ziploc bag or plastic container with a tight lid that’s big enough to hold chicken in a single layer.

Step 4

Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken.

Step 5

Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.

Step 6

While chicken marinates, make Roasted Red Pepper Aioli Sauce and let it chill in the fridge.

Step 7

When ready to cook, remove chicken from the fridge and let it come to room temperature.

Step 8

Oil the grill grates or grill pan with olive oil or non-stick spray.

Step 9

Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)

Step 10

Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn’t bother since I was serving the chicken with the sauce over it.)

Step 11

Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned.

Step 12

Serve hot, with Roasted Red Pepper Aioli Sauce.