Makes: 4 servings
4 boneless, skinless chicken breast halves
1⁄2 cup light olive oil
2 tablespoons frozen lemonade concentrate
2 tablespoons herbes de Provence
1 tablespoon lemon grill seasoning
1 tablespoon Champagne vinegar
Place chicken between sheets of wax paper and pound to 1/2-inch thickness.
In a small bowl, stir together remaining ingredients to make a marinade. Pour marinade into zip-top bag, add chicken, squeeze out air and seal. Marinate in fridge for 1 to 2 hours.
Remove chicken from refrigerator and let stand at room temperature about 30 minutes. Set up grill for direct cooking over medium heat. Oil grill rack when ready to start cooking.
Remove chicken from marinade (discard marinade). Place chicken on hot, oiled grill and cook 5 to 6 minutes per side, or until chicken is no longer pink and juices run clear (170°F). Serve hot.