Description
Juicy chicken coated in Mediterranean herbs and grilled to perfection. This recipe will make you feel like you’re dining on a Greek island without leaving your backyard.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs or 900g)
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup grated Parmesan cheese (optional, for an extra crispy crust)
Instructions
- Place chicken breasts between plastic wrap and pound to an even 3/4-inch thickness. Pat completely dry with paper towels.
- In a medium bowl, combine garlic, lemon zest, rosemary, thyme, oregano, parsley, basil, salt, pepper, red pepper flakes, and Parmesan cheese (if using).
- Brush chicken with olive oil on both sides, then firmly press herb mixture onto all surfaces of each breast. Cover loosely and refrigerate for 30 minutes to 2 hours.
- Preheat grill to medium-high heat (400-425°F) and set up a two-zone fire with direct and indirect heat areas. Clean and oil grates.
- Sear chicken over direct heat for 3-4 minutes per side until grill marks form and herbs become aromatic.
- Transfer to indirect heat, close lid, and continue cooking until internal temperature reaches 160°F (71°C), about 5-7 minutes more.
- Remove chicken to a clean plate, drizzle with lemon juice, tent with foil, and rest for 5 minutes before serving.
- Garnish with additional fresh herbs and lemon wedges.