Shelly's Recipe

LEMON HERB CHICKEN BREASTS

Category: Poultry I

3 lb boneless, skinless chicken breast halves

Marinade
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon, plus
shredded zest for garnish (optional)
2 tbsp chopped fresh rosemary, plus whole
leaves and sprigs for garnish (optional)
2 tbsp chopped fresh thyme
2 tsp coarse salt
1 tsp freshly ground pepper, to taste

Rinse the chicken breasts and pat dry. In a resealable bag, add marinade ingredients (seal and shake to combine); add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.

Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.

Discard the marainde and grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Allow to rest on a cutting board about 5 minutes before slices against the grain.

Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Garnish with additional rosemary leaves and sprigs and shredded lemon zest. Serves 8.