Ingredients:

  • 1/3 cup Fresh Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil
  • 4 large cloves Garlic, minced or finely grated
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Dijon Mustard
  • 1 1/2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 Boneless, Skinless Chicken Breasts (approx. 6-8 oz each)

Instructions:

  1. If the chicken breasts are very thick, lightly pound them to an even thickness (about 3/4 inch) for consistent cooking. Pat them dry with paper towels.
  2. In a medium mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, dried oregano, and rosemary to create the marinade base.
  3. Whisk in the kosher salt and freshly ground black pepper until thoroughly combined.
  4. Place the chicken into a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is fully coated. Seal the bag or cover the dish.
  5. Refrigerate for a minimum of 2 hours. Do not marinate for more than 8 hours.
  6. Remove the chicken from the fridge 30 minutes before grilling to allow it to come closer to room temperature. Preheat your grill to medium-high heat (around 400°F / 200°C).
  7. Remove chicken from the marinade and lightly wipe off any large clumps of herbs or garlic that might burn quickly on the grates. Discard the leftover marinade.
  8. Place chicken on the clean, oiled grates. Grill for 6–9 minutes per side.
  9. The chicken is done when the internal temperature registers 165°F (74°C) in the thickest part, using a meat thermometer.
  10. Transfer the grilled chicken to a clean cutting board. Tent loosely with foil and let it rest for 5–10 minutes before slicing or serving.