Ingredients:

  • 0.5 cup extra virgin olive oil
  • 0.25 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced fine
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, minced
  • 1 tsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt
  • 0.5 tsp coarsely ground black pepper
  • 1.5 lbs boneless skinless chicken breasts

Instructions:

  1. In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest until the mixture is emulsified and looks slightly thickened.
  2. Stir in the minced garlic, parsley, oregano, thyme, red pepper flakes, salt, and black pepper.
  3. Place the chicken breasts in a glass container or silicone bag. Use a fork to prick the meat 3–4 times to allow the marinade to penetrate.
  4. Pour the marinade over the chicken, ensuring all surfaces are covered. Seal and refrigerate for 30 minutes to 4 hours.
  5. Preheat a grill or cast-iron skillet to medium-high heat. Remove chicken from the marinade, allowing excess to drip off.
  6. Cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).