Ingredients
- 4 boneless, skinless chucken breasts
- 1/4 cup WVOO Portuguese lemon olive oil
- zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a bowl, whisk together the lemon olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt and pepper to create a marinade
- Place the chicken breast in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat
- Remove the chicken from the marinade and discard any excess marinade. Frill the chicken breasts for 6-8 minutes per side, or until they are cooked through and have reached an internal temperature if 165ËšF (75ËšC)
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving
- Serve the grilled lemon olive chicken with your favorite sides, such as roasted vegetables, rice, or salad.
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