Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 whole lemon, zested and halved
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet or heavy rolling pin to pound the thickest part of the breast until the entire piece is a uniform 3/4 inch (2cm) thickness.
  2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, and lemon zest. Rub this mixture vigorously over all sides of the chicken breasts. Let the chicken rest for at least 10 minutes to allow the dry brine effect to begin.
  3. Preheat a heavy skillet, cast-iron grill pan, or outdoor grill over medium-high heat. Place the chicken and the lemon halves (cut-side down) onto the hot surface.
  4. Grill the chicken for approximately 4-5 minutes per side. Use a meat thermometer to check the internal temperature; remove the chicken from the heat when it reaches 160°F (71°C).
  5. Transfer the chicken to a plate and tent loosely with foil. Allow to rest for 5 minutes. The carryover cooking will bring the internal temperature to a safe 165°F (74°C) while keeping the fibers tender. Squeeze the charred lemon juice over the meat before serving.