Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon (15 ml) dried oregano
  • 1 teaspoon (5 ml) dried basil
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for a little kick)
  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each), pounded to even thickness (about 1/2 inch)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, salt, pepper, and red pepper flakes (if using).
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 8 hours).
  3. Preheat your grill, skillet (medium-high heat), or oven (400°F/200°C).
  4. Remove the chicken from the marinade (discard the marinade). Cook using your preferred method: Grilling: Grill for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Pan-Frying: Cook in a skillet for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Baking: Bake on a baking sheet for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for 5 minutes before slicing and serving. This helps retain the juices.