You'll need 1 ¾ pounds boneless skinless chicken breasts, thighs, or tenders*
If making chicken breasts, place them on a cutting board, cover with plastic wrap, and with a meat mallet or rolling pin, pound into an even thickness. (If using tenders or thighs, skip the pounding).
With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
Place in bag and zip shut, squish the bag to coat the chicken, and place in a shallow dish to protect against leaks
Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours (5 to 6 hours is ideal—since this is a small amount of lemon juice, you can push to 24 hours if absolutely necessary. Don't marinade for longer, or the meat will start to break down.)
Let the chicken stand at room temperature for 15 minutes prior to cooking.
Step three: Grill!
When ready to cook: Preheat your grill to medium high (425 to 450 degrees F) Remove the chicken from the marinade, shaking off the excess.
To grill: cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165 degrees F on an instant-read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
Step four: serve and enjoy!
Let the chicken rest for 5 minutes before serving.
Marries beautifully with sliced avocado, mango ... in fact just about every side dish you can imagine, from charred grilled veggies to beans to spinach salad.