Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lemon juice, freshly squeezed
  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh herbs, chopped (rosemary, thyme, or oregano)
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) salt (or to taste)
  • 4 boneless, skinless chicken breasts (6-8 ounces/170-225g each)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, chopped herbs, Dijon mustard, black pepper, and salt.
  2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat the grill to medium-high heat (about 375-450°F/190-230°C). Lightly oil the grill grates.
  4. Remove the chicken from the marinade (discard the marinade). Place the chicken on the preheated grill.
  5. Grill chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the grill and let it rest for 5 minutes before serving.