Description
Boneless skinless chicken breasts are marinated in olive oil, lemon juice, and herbs before grilling.
Ingredients
Scale
- 1 1/2 pounds (680 g) boneless skinless chicken breasts
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) fresh lemon juice
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) minced garlic
- 1 teaspoon (5 ml) fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon (2 ml) fresh rosemary, chopped
- 1/2 teaspoon (2 ml) dried oregano
- 1/2 teaspoon (2 ml) kosher salt
- 1/2 teaspoon (2 ml) black pepper
- 1/4 teaspoon (1 ml) cayenne pepper
Instructions
- Combine the olive oil, lemon juice, red wine vinegar, minced garlic, thyme, rosemary, oregano, salt, black pepper, and cayenne pepper in a small bowl.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, seal the bag or cover the dish, and turn the meat to coat it evenly.
- Let the chicken marinate at room temperature for 15 minutes.
- Heat a grill or grill pan over medium-high heat and lightly oil the grates. Set up a cooler zone on one side of the grill if using an outdoor grill.
- Place the chicken on the hot side of the grill and cook for 4 to 6 minutes per side.
- Move the chicken to the cooler zone if the outside browns before the center finishes cooking.
- Remove the chicken from the grill when a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Let the meat rest for 5 minutes on a cutting board before serving.
Notes
- Always check the thickest part of the chicken with a meat thermometer to ensure it reaches the safe internal temperature of 165°F (74°C).
- Discard any leftover marinade that came into contact with the raw chicken.
- If cooking indoors on a grill pan, turn on your exhaust fan as the marinade can smoke slightly over high heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American