Ingredients:

  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 (6 oz) boneless, skinless chicken breasts

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and use a mallet to pound the thickest part until the breast is a uniform thickness of approximately 3/4 inch.
  2. In a bowl or resealable plastic bag, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, fresh parsley, and fresh rosemary.
  3. Add the chicken to the marinade, massage the herbs into the meat, and let it sit at room temperature for 30 minutes.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  5. Place chicken on the grill, close the lid, and cook for 5–6 minutes without moving them to develop a deep mahogany char.
  6. Flip the chicken and cook for another 5–7 minutes.
  7. Use a meat thermometer to ensure the thickest part of the breast has reached the safe internal temperature before removing from heat.