Ingredients:

  • 1/4 cup (60 ml) Olive Oil, extra virgin
  • 1/4 cup (60 ml) Fresh Lemon Juice (from about 2 lemons)
  • 2 tablespoons (30 ml) Fresh Herbs, chopped (e.g., rosemary, thyme, oregano, parsley)
  • 2 cloves Garlic, minced
  • 1 teaspoon (5 ml) Lemon Zest (from about 1 lemon)
  • 1/2 teaspoon (2.5 ml) Salt
  • 1/4 teaspoon (1.25 ml) Black Pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) Red Pepper Flakes (optional)
  • 4 boneless, skinless Chicken Breasts (about 6-8 ounces/170-225 grams each)

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, herbs, garlic, lemon zest, salt, pepper, and red pepper flakes (if using).
  2. Place the chicken breasts in a large ziplock bag or glass dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish.
  3. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
  4. Choose your preferred cooking method: Grilling: Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Baking: Preheat oven to 400°F (200°C). Place chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Pan-Frying: Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for 5 minutes before slicing and serving. This helps to retain the juices.