A trio of herbs completes a mouthwatering marinade that flavors golden chicken breast — just grill and enjoy. Perfect for family feasts and barbecues!- 1 lemon
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 tbsp chopped fresh parsley plus extra sprigs for garnish
- ¼ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ tsp salt
- ¼ tsp black pepper
- 4 skinless, boneless chicken breasts (about 6 oz each)
- Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.
- In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt, and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
- Preheat the griddle, grill, or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.
