Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 7 oz each)
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 tbsp fresh Italian parsley, chopped
  • 1.5 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet to a uniform 2 cm thickness.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, salt, pepper, and red pepper flakes to create an emulsion.
  3. Coat the chicken thoroughly in the marinade and allow to sit for 30 minutes to facilitate osmotic moisture retention.
  4. Preheat grill to medium-high heat. Clean and oil the grates.
  5. Grill chicken for approximately 5-6 minutes per side until the internal temperature reaches 74°C (165°F) as measured by an instant-read thermometer.
  6. Remove from grill and let rest for 5 minutes before slicing to allow juices to redistribute.