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4 (6 oz) boneless skinless chicken breast halves

1/3 cup olive oil, plus more for brushing grill

1 Tbsp lemon zest

1/3 cup fresh lemon juice

4 cloves garlic, minced (1 1/2 Tbsp)

2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp dried rosemary, crushed

Salt and freshly ground black pepper

Chopped fresh parsley, for serving




1. Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper). 


2. Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450). 


3. Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately.


Serves 4.


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