Grilled Greek Lemon Chicken

Ingredients

• 4 boneless skinless chicken breast halves
• 1/3 cup olive oil, plus more for brushing grill
• 1 Tbsp lemon zest
• 1/3 cup fresh lemon juice
• 4 cloves garlic, minced, 1 1/2 Tbsp
• 2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• Salt and freshly ground black pepper
• Chopped fresh parsley, for serving

Directions

1. Use the smooth side of a meat mallet to gently even out the thickest spots on the chicken. In a small bowl, whisk the olive oil with the lemon juice and zest, garlic, oregano, basil, thyme, and rosemary, then add salt and pepper, about 1 tsp salt and 1/2 tsp pepper. Put the chicken into a gallon size resealable bag and pour the marinade over it. Close the bag while squeezing out the extra air, then massage the marinade around the chicken. Set it in the refrigerator for 2 – 5 hours, turning the bag and shifting the chicken around halfway through if you can.
2. Heat the grill to medium-high, about 425 – 450 degrees F. Lightly coat the grill grates with olive oil. Set the chicken on the grill, cover it, and cook for about 4 minutes per side, until an instant read thermometer inserted into the center of the chicken reads 160 – 165 degrees F.
3. Rest the chicken for 5 minutes, scatter fresh parsley over the top, and serve right away.