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

  1. 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
  2. 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.
  3. Preheat your grill to medium-high heat
  4. 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 165˚F (75˚C)
  5. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving
  6. Serve the grilled lemon olive chicken with your favorite sides, such as roasted vegetables, rice, or salad.