Ingredients
1¾ to 2 pounds boneless, skinless chicken breasts
4 to 6 cloves garlic, minced or crushed
3 to 6 tablespoons extra virgin olive oil
1 teaspoon dried thyme
½ teaspoon dried oregano or Italian herbs
1¼ to 1½ teaspoons salt
½ teaspoon freshly ground black pepper
1½ teaspoons lemon zest or 2 ½ tablespoons red wine vinegar or ¼ cup balsamic vinegar
Optional: 1 to 2 tablespoons brown sugar (for balsamic variation)
Fresh parsley for garnish (optional)
Instructions
1. Prepare the chicken by pounding to an even thickness of about ½ inch or slice into thin cutlets.
2. In a zip-lock bag or shallow dish, mix olive oil, garlic, thyme, oregano, salt, pepper, lemon zest, or vinegar, and optional brown sugar.
3. Add chicken to marinade and coat evenly. Seal and refrigerate for at least 30 minutes, preferably 4 hours or overnight.
4. Preheat grill to medium-high heat and clean/oil grates thoroughly.
5. Grill chicken, letting excess marinade drip off, for 2-6 minutes per side until 165°F (74°C).
6. Let grilled chicken rest for 3-10 minutes.
7. Serve garnished with fresh parsley or with sides.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 Use lemon zest for a bright flavor without making the meat leatherier. Alternatively, use vinegar for tang.
🥄 Allow long marination times for maximum flavor, especially for thicker pieces.
📏 Pounding the chicken ensures even cooking, preventing dryness.
- Prep Time: 5 to 20 minutes
- Marinating Time: 30 minutes to overnight
- Cook Time: 4 to 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 340–415
- Sugar: Varies based on marinade
- Sodium: 520–960 mg
- Fat: 12.5–25 g
- Saturated Fat: 3 g
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: 1.5–2 g
- Fiber: 0–0.5 g
- Protein: 42–51 g
- Cholesterol: 127–165 mg