Greek Grilled Chicken

1. In a large zip-top bag, combine lemon juice, olive oil, salt, pepper, and oregano. Set aside.
2. Cut chicken breasts in half, widthwise, and lay out on cutting board. Cover the pieces of chicken with plastic wrap and pound with a mallet or rolling pin until they reach a uniform thickness—do not let them get too thin, please!
3. Place chicken into zip-top bag with the marinade. Seal the bag and toss around with your hands to evenly coat the chicken with the marinade.
4. Refrigerate for about 1 hour for best flavor, but it can be as short as 15 minutes if you really are in a rush.
5. To grill the chicken, heat grill over medium-high heat and place chicken in a single layer. Cook for 5-6 minutes on one side, then flip. Continue to cook for another 5-6 minutes, or until the chicken breast reaches an internal temperature of 165ºF.
6. Serve alongside lemon potatoes, pasta salad, or rice.