Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, smashed and minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp high-quality finishing oil
  • 1 lemon, halved
  • 1 handful fresh flat-leaf parsley, torn

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the thickest part of the breast until the entire piece is a uniform 3/4-inch thickness.
  2. In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, rosemary, thyme, salt, and pepper. Until the salt has mostly dissolved.
  3. Place the chicken in a shallow dish and pour the marinade over it, turning to coat. Let it sit at room temperature for 15 minutes. Do not exceed 4 hours in the fridge or the texture will degrade.
  4. Preheat your grill to medium-high heat (Until you can only hold your hand near the grate for 2 seconds). Clean and oil the grill grates.
  5. Place chicken on the grill. Cook for 5 to 6 minutes per side. Until a thermometer hits 160°F.
  6. Remove chicken from the grill and let it rest for 5 minutes. Carryover cooking will bring the internal temperature to the safe 165°F mark while retaining juices.
  7. Drizzle with finishing oil, a squeeze of the grilled lemon halves, and fresh parsley before serving.