Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for greasing the grill grates

Instructions:

  1. In a large resealable bag or container, combine olive oil, lemon juice, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper. Whisk to combine.
  2. Add chicken breasts to the marinade, ensuring they are fully coated. Seal the bag or cover the container. Refrigerate for at least 2 hours, or up to 4 hours, for maximum flavour.
  3. Preheat grill to medium-high heat (about 375°F/190°C). Clean the grill grates thoroughly and lightly grease them with vegetable oil to prevent sticking.
  4. Remove chicken from the marinade, letting excess drip off. Discard the marinade. Place chicken breasts on the hot grill.
  5. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Turn only once or twice during cooking for even browning. Look for nice grill marks!
  6. Remove chicken from the grill and let rest for 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Enjoy your grilled chicken!