Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon lemon zest (optional)
Instructions
- In a bowl, whisk together the olive oil, lemon juice, parsley, thyme, rosemary, garlic, salt, and pepper. Add lemon zest if you're feeling adventurous!
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they’re ashy.
- Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Look for a golden-brown color and nice grill marks.
- Once cooked, let the chicken rest for about 5 minutes before slicing. This helps retain the juices!
- Prep Time: 30
- Cook Time: 15