Lemon and Herb Grilled Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup (60 ml) fresh lemon juice
• 1/4 cup (60 ml) olive oil
• 3 cloves garlic, minced
• 1 tablespoon (15 grams) chopped fresh rosemary
• 1 tablespoon (15 grams) chopped fresh thyme
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2.5 grams) black pepper

Instructions

1. In a small bowl, whisk together the lemon juice, olive oil, garlic, rosemary, thyme, salt, and black pepper.
2. Slice each chicken breast horizontally into two even pieces to produce two flatter chicken cutlets.
3. Place the chicken cutlets in a shallow dish or large resealable plastic bag.
4. Pour the marinade over the chicken, making sure it’s evenly coated.
5. Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 15 minutes or up to 2 hours.
6. Preheat your grill to medium-high heat.
7. Remove the chicken from the marinade and discard any remaining marinade.
8. Grill the chicken breasts for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5-10 minutes before slicing and serving. Enjoy!