Ingredients:

  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (approximately 1 teaspoon)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) dried Italian herbs (or a mix of oregano, thyme, rosemary)
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 4 boneless, skinless chicken breasts (approximately 6-8 ounces/170-225g each), even thickness preferred

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, Italian herbs, salt, and pepper.
  2. Place chicken breasts in a resealable plastic bag or shallow dish.
  3. Pour marinade over the chicken, ensuring all surfaces are coated.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 2 hours).
  5. Preheat grill to medium-high heat (around 375-450°F/190-230°C).
  6. Clean the grill grates with a grill brush.
  7. Remove chicken from marinade and discard the marinade.
  8. Place chicken breasts on the preheated grill.
  9. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Check the thickest part of the chicken.
  10. Remove chicken from the grill and let it rest for 5-10 minutes before slicing and serving.