Ingredients:

  • ½ cup (120 ml) Olive Oil, extra virgin
  • ¼ cup (60 ml) Lemon Juice, freshly squeezed (about 2 lemons)
  • 2 cloves Garlic, minced
  • 2 tablespoons fresh Rosemary, chopped
  • 2 tablespoons fresh Thyme, chopped
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 4 boneless, skinless Chicken Breasts (about 6 oz/170g each)

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper until well combined.
  2. Place the chicken breasts in a resealable plastic bag or container. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat (around 375-400°F/190-200°C). Clean and lightly oil the grill grates.
  4. Remove the chicken from the marinade, discarding the marinade. Place the chicken breasts on the preheated grill.
  5. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  6. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavourful chicken breast.