Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley, optional

Instructions

1. Pat the chicken breasts dry and place them between two sheets of parchment paper or plastic wrap.
2. Lightly pound the thicker portions until the chicken breasts are an even thickness, about 3/4 inch.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, oregano, salt, and black pepper.
4. Place the chicken in a large bowl or resealable bag and pour the marinade over it, turning to coat evenly.
5. Cover and refrigerate for 30 minutes to 2 hours.
6. Preheat the grill to medium-high heat, about 400°F to 425°F, and lightly oil the grates if needed.
7. Remove the chicken from the marinade and allow the excess to drip off.
8. Grill for 5 to 7 minutes on the first side without moving, until browned and the chicken releases easily from the grates.
9. Flip and grill for another 4 to 6 minutes, or until the thickest portion reaches an internal temperature of 165°F.
10. Transfer to a clean plate and rest for 5 minutes before slicing.
11. Finish with fresh parsley and an extra squeeze of lemon juice, if desired.

Notes & Tips

• Pounding the chicken to an even thickness helps prevent the thinner portions from drying out before the center is cooked.
• Because lemon juice is acidic, avoid marinating the chicken much longer than 2 hours or the texture can begin to soften.
• For stronger herb flavor, substitute 1 tablespoon each of chopped fresh rosemary and oregano for the dried herbs.
• Do not reuse marinade that has contacted raw chicken unless it is brought to a full boil first.
• Slice leftovers for salads, wraps, quinoa bowls, or quick lunches.
• Refrigerate leftovers for up to 4 days or freeze cooked portions for up to 2 months.