Serves: 4
Time: 25 minutes (plus 2 hours marinating time)
Ingredients:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 1/2 cup extra virgin olive oil, divided*
- zest of 2 lemons
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt*
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 lemons, halved for grilling
- fresh herbs for garnish (parsley, oregano, or thyme)
Directions:
- If chicken breasts are thick, pound them to an even 3/4-inch thickness for uniform cooking. Place chicken in a large zip-top bag or shallow dish.
- In a bowl, whisk together lemon juice, 6 tablespoons of olive oil, lemon zest, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes if using. Reserve 1/4 cup of this mixture for basting.
- Pour the remaining marinade over the chicken, making sure all pieces are well coated. Marinate in the refrigerator for at least 2 hours or up to 8 hours.
- Preheat your grill to medium-high heat. Remove chicken from the marinade and discard the used marinade.
- Brush grill grates with remaining olive oil to prevent sticking. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Baste with reserved marinade mixture during the last few minutes of cooking.
- During the last 2 minutes, place lemon halves cut-side down on the grill until lightly charred.
- Let the chicken rest for 5 minutes before slicing. Serve with grilled lemon halves for squeezing and garnish with fresh herbs.
*available at Olive This Olive That