Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap and use a meat mallet to gently pound the thicker end until the entire piece is a uniform thickness of about 3/4 inch.
  2. In a zip-top bag, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp cracked black pepper, and 1 tsp dried oregano.
  3. Add the chicken breasts to the bag, massage the marinade into the meat, seal the bag, and refrigerate for 30 minutes.
  4. Preheat the grill to medium-high (400°F / 200°C) and lightly oil the grates.
  5. Place the chicken on the grill and sear for 5-6 minutes per side, leaving the meat undisturbed for the first 5 minutes to develop a deep golden brown crust.
  6. Remove the chicken from the grill when the internal temperature reaches 165°F (74°C) using an instant-read meat thermometer.
  7. Transfer the chicken to a plate and let it rest for 5 minutes; the juices redistribute while it rests.