Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Pinch of red pepper flakes (optional, for a little kick)
  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225 grams each), pounded to even thickness (about 1/2 inch/1.25 cm)

Instructions:

  1. In a medium bowl, whisk together all marinade ingredients.
  2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it's evenly coated. Seal bag or cover dish and refrigerate for at least 30 minutes (longer is better, up to 4 hours).
  3. Preheat grill to medium-high heat (about 375-450°F/190-232°C). Clean grill grates with a grill brush.
  4. Remove chicken from marinade (discard marinade). Place chicken breasts on the preheated grill. Cook for 4-6 minutes per side, or until internal temperature reaches 165°F (74°C). Look for nice grill marks.
  5. Remove chicken from grill and let rest for 5 minutes before slicing and serving. This helps the juices redistribute.