Ingredients:

  • 1.5 lbs chicken breast
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves removed
  • 1 tsp fresh oregano, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the chicken between two sheets of parchment paper and use a meat mallet or rolling pin to flatten the thickest part to a uniform 1-inch thickness.
  2. In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, and black pepper.
  3. Submerge the chicken in the marinade in a glass bowl or zip-top bag and refrigerate for at least 30 minutes (up to 4 hours).
  4. Preheat the grill or cast-iron grill pan to medium-high heat (approximately 400°F/200°C) and lightly oil the grates.
  5. Place chicken on the grill and sear for 6–8 minutes per side until deep mahogany grill marks appear.
  6. Remove chicken from heat when the internal temperature reaches 160°F (71°C) for breasts or 170°F (77°C) for thighs, then allow to rest on a platter.