Instructions
Step 1: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, parsley, oregano, salt, and pepper.
Step 2: Place chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes, preferably 2–4 hours.
Step 3: Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
Step 4: Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is golden with nice grill marks.
Step 5: Let chicken rest for 5 minutes before slicing. Serve garnished with lemon slices and extra herbs if desired.
Storage Information
Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. It’s delicious cold in salads or sandwiches, or gently reheated. You can also freeze for up to 2 months—thaw overnight in the fridge before using.
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