Ingredients
1¾ to 2 pounds boneless, skinless chicken breasts (whole or sliced into thin cutlets)
4 to 6 large garlic cloves, minced or crushed
4 to 6 tablespoons extra virgin olive oil
1 teaspoon dried thyme
½ to ¾ teaspoon dried oregano or Italian herbs
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1½ teaspoons lemon zest or 2½ tablespoons red wine vinegar or ¼ cup balsamic vinegar
Optional: 1 to 2 tablespoons brown sugar
Optional: Fresh chopped parsley for garnish
Instructions
1. If using whole chicken breasts, pound each piece to an even thickness of about ½ inch. Alternatively, slice breasts horizontally to make thin cutlets about ¼ inch thick.
2. In a large bowl or zip-lock bag, combine olive oil, garlic, dried herbs, salt, pepper, and lemon zest or a vinegar of choice. Add brown sugar if desired. Mix well and reserve some marinade for basting.
3. Add the chicken to the marinade, coat evenly, and refrigerate for at least 30 minutes, preferably 4 hours or overnight.
4. Preheat grill to medium-high or high heat (400-450°F). Clean and oil the grill grates.
5. Remove chicken from marinade, letting excess drip off. Grill for 2-3 minutes per side (thin cutlets) or about 6 minutes per side for whole breasts, ensuring an internal temperature of 165°F.
6. Transfer grilled chicken to a plate, cover, and let rest for 3 to 5 minutes.
7. Garnish with fresh parsley if desired and serve.
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
🔨 Pounding chicken to uniform thickness ensures even cooking.
🍋 Use lemon zest for bright flavor and avoid the bitter white pith.
🔥 Keep grill hot and clean for good grill marks and prevent sticking.
- Prep Time: 5 to 20 minutes
- Marinating: 30 minutes to overnight
- Cook Time: 4 to 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350-413
- Sodium: 520-960mg
- Fat: 12.5-25g
- Trans Fat: 0g
- Carbohydrates: 1.5-2g
- Protein: 42-51g
- Cholesterol: 127-165 mg