Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon honey for a touch of sweetness
If fresh herbs aren’t available, dried herbs can be used—just remember to reduce the quantity as they are more concentrated. And if you want to add a bit of kick, a pinch of red pepper flakes will do the trick!
Instructions
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. If you’re using honey, add it to the mix for a subtle sweetness.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over the stove until hot.
- Remove the chicken from the marinade and place it on the grill. Discard any remaining marinade.
- Grill the chicken for about 6-8 minutes per side, or until the meat is cooked through and has nice grill marks. The internal temperature should reach 165°F.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. This helps the juices redistribute, keeping your chicken moist and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International