Ingredients:

  • 4 (6-oz) boneless skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, grated into a paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 3/4-inch thickness.
  2. In a glass bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, grated garlic, dried oregano, sea salt, and black pepper to create an emulsion.
  3. Submerge the chicken in the marinade, ensuring all surfaces are coated. Let it sit in the fridge for 45 minutes until the fibers have softened and absorbed the aromatics.
  4. Preheat your grill to medium-high heat (approximately 400°F/200°C) and lightly oil the grates.
  5. Place chicken on the grill and cook for approximately 5-6 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 160°F (71°C).
  6. Remove from grill and let the meat rest for 5 minutes before slicing to retain juices.