Ingredients:

  • 1.5 lbs chicken breast (boneless, skinless)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, smashed and finely minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp fresh parsley, finely chopped

Instructions:

  1. In a small glass mixing bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
  2. Place chicken breasts in a shallow dish, pour the marinade over them, ensuring full coverage. Cover and refrigerate for 30 minutes to 2 hours.
  3. Preheat grill to medium-high heat. Pat chicken slightly with paper towels to remove excess moisture.
  4. Grill chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Remove from heat, transfer to a warm plate, and drizzle with the remaining 2 tbsp olive oil, 1 tbsp lemon juice, and fresh parsley.
  6. Let the meat rest for at least 5 minutes before serving to allow juices to redistribute.