I don’t measure the spices,I season each chicken breast individually with the salt, black pepper, garlic powder and paprika.I love garlic so I always add extra. Also, I like the marinade to have colour, so I add extra paprika if needed.
Place the seasoned chicken in a plastic bag or container with a lid that seals.Sprinkle lemon juice so that each breast is moistened with the juice — there should be a bit of juice at the bottom of the bag/container.
Leave in the fridge overnight or for a couple of hours, moving the breasts around a couple of times.Remove from the fridge a half hour before cooking.
I either pan fry the chicken breasts or barbeque them. The cooking time varies depending on the thickness of the chicken, and whether it is boneless or not. If pan frying, pat the chicken dry before placing in the pan.
