Time: 2 hours & 30 minutes.
INGREDIENTS:
4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
3 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
Salt and pepper to taste
Optional: Lemon slices for garnish
Serves: 6 People
INSTRUCTIONS:
1. Make the sauce
In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, and chopped thyme. Season with salt and pepper to taste.
2. Coat the chicken
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure each breast is evenly coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavours to meld.
Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
3. Place in the oven
Grill the chicken breasts for 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
4. Rest the chicken
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with lemon slices if desired.
5. Plate up the meal
Serve the grilled lemon herb chicken with your favourite side dishes, such as roasted vegetables, salad, or quinoa.
