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Squeeze lemons to release fresh lemon juice.
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Mince or crush garlic in garlic press.
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Chop parsley, set aside.
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Whisk lemon juice, olive oil, minced garlic, parsley, cracked red pepper flakes, steak seasoning, ketchup & pepper together in bowl, then divide into 2 1-gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
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Marinate chicken in bag for at least 30 minutes or longer, or press out air from bag and freeze.
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Thaw if frozen. Grill 7-8 minutes per side, basting with additional marinade, if desired. Alternatively, you can pour contents into slow cooker. Cook on low for 3-4 hours or high for 2-3 hours, or place in casserole dish and bake at 400 degrees for 30-40 minutes.
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Serve chicken on roll with arugula and tomato basil mayo.