Ingredients:

  • 4 pieces boneless skinless chicken breasts, approx. 1.5 lbs
  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp fresh lemon zest
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Combine the olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a large Ziploc bag or glass bowl.
  2. Add the chicken breasts to the marinade, massage to coat evenly, seal, and refrigerate for 30 minutes to 4 hours.
  3. Preheat an outdoor grill or cast-iron grill pan to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  4. Remove chicken from the marinade, letting excess drip off, and place on the grill.
  5. Sear for 6–8 minutes per side until a deep mahogany-colored crust and clear grill marks develop.
  6. Use an instant-read meat thermometer to check the thickest part of the breast; remove from heat once it hits 160°F (71°C).
  7. Transfer chicken to a plate, tent loosely with foil, and let rest for 5–10 minutes before slicing.