Ingredients:

  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 2 cloves garlic, minced (approx. 1 tbsp)
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional)
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, lemon zest, salt, pepper, and red pepper flakes (if using).
  2. Place the chicken in a zip-top bag or container. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 8 hours for best flavour.
  3. Preheat grill to medium-high heat. Remove chicken from marinade (discard marinade) and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  4. Preheat oven to 400°F (200°C). Place chicken on a baking sheet lined with parchment paper. Bake for 20-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Heat a tablespoon of olive oil in a large skillet over medium heat. Remove chicken from marinade (discard marinade) and pan-fry for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  6. Let the cooked chicken rest for 5 minutes before slicing and serving.