Ingredients:

  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Freshly squeezed lemon juice
  • 4 large cloves Garlic, minced (approx. 2 tbsp)
  • 1 tbsp (2g) Dried Oregano
  • 1 tsp (1g) Dried Thyme
  • 1 tsp (1g) Dried Rosemary, crushed
  • 1/2 tsp (1g) Red pepper flakes
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (15g) Dijon mustard
  • 1.5 lbs (680g) Boneless, skinless chicken breasts

Instructions:

  1. In a medium bowl, whisk together the extra virgin olive oil, dried oregano, dried thyme, dried rosemary, sea salt, and black pepper. Let the mixture sit for 5 minutes to allow the fat-soluble compounds in the herbs to bloom.
  2. Whisk in the fresh lemon juice, Dijon mustard, and minced garlic. Continue whisking until the mixture is emulsified and slightly thickened.
  3. Place the flattened chicken breasts into a gallon-sized resealable bag. Pour the marinade over the chicken, seal the bag while removing excess air, and massage to coat evenly.
  4. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
  5. Remove chicken from marinade and cook for approximately 12 minutes (turning halfway) until the internal temperature reaches 165°F (74°C).