8 Boneless Chicken Breasts
1/3 cup Extra Virgin Olive Oil
3 tablespoon Dill chopped
Salt and Pepper to taste
Using a meat tenderizer, pound the chicken to about 1/4 inch thick.
In a resealable bag, combine the remaining ingredients mixing well. Add the chicken, close the bag and toss to coat the chicken on all sides. Refrigerate for 2 or more hours.
Grill the chicken over medium-high heat, turning often, until the internal temperature reaches 165°F, about 12 minutes. Serve immediately.
For more marinade flavor, simply leave in the refrigerator longer.
Garnish with sesame seeds and fresh green onion