Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
  • 3 cloves garlic, smashed and minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, stripped from stems
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 large lemon, zested and juiced

Instructions:

  1. In a large bowl, whisk together the lemon juice, lemon zest, fresh rosemary, fresh thyme, minced garlic, and extra virgin olive oil. Add the chicken breasts, ensure each piece is thoroughly coated, and let marinate for 10 minutes.
  2. Preheat your grill or grill pan to medium-high heat. Place the chicken on the grill and sear for 5-6 minutes without moving to develop a deep crust.
  3. Flip the chicken. Place the used lemon halves cut-side down on the grill. Continue cooking the chicken for 5 minutes or until the internal temperature reaches 160°F (71°C).
  4. Remove the chicken from the heat and transfer to a cutting board. Squeeze the charred lemon juice over the meat and let it rest for 5 minutes to allow juices to redistribute and reach a safe 165°F through carryover cooking.