Ingredients:

  • 1/3 cup (80 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1 tablespoon (6 grams) Lemon Zest
  • 4 cloves (20 grams) Fresh Garlic, minced
  • 1 teaspoon (2 grams) Dried Oregano
  • 1 teaspoon (6 grams) Kosher Salt
  • 1/2 teaspoon (3 grams) Cracked Black Pepper
  • 1.5 lbs (680 grams) Boneless Skinless Chicken Breasts

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the thickest part until the entire breast is a uniform 1/2-inch thickness.
  2. In a small bowl, whisk the olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper vigorously until a temporary emulsion forms and the liquid looks slightly cloudy.
  3. Place the chicken in a large resealable freezer bag and pour in the marinade. Squeeze out excess air to ensure maximum surface contact. Refrigerate for 30 to 40 minutes.
  4. Preheat your grill to medium-high (400°F / 200°C). Remove chicken from the marinade and sear until the internal temperature reaches 165°F (74°C) on an instant-read thermometer, approximately 5-6 minutes per side.