Zesty Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place 4 boneless skinless chicken breasts between plastic wrap and pound to an even thickness (about 3/4 inch). This helps them cook evenly and absorb the marinade better. 2. Whisk together 2 lemons, juiced, 1 limes, juiced, 3 tbsp olive oil, 4 garlic cloves, minced, 1 tbsp fresh rosemary, chopped, 1 tbsp fresh thyme leaves, 1 tsp dried oregano, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes (optional), and 1 tbsp lemon zest in a bowl or zip-lock bag. 3. Add the chicken to the marinade, making sure every piece is coated. Seal and refrigerate. Aim for at least 30 minutes, ideally 2 to 4 hours. Don't go past 6 hours or the citrus acid will start to break down the texture. ⏱ 2h 4. Pull chicken out 15 to 20 minutes before grilling so it's not ice cold. Preheat your grill to medium-high heat (around 400 to 450°F). Oil the grates well. ⏱ 20m 5. Grill chicken for 5 to 7 minutes per side depending on thickness. Don't press down on it. You're looking for an internal temp of 165°F. ⏱ 12m 6. Pull the chicken off the grill and let it rest for 5 minutes before cutting. This keeps all the juices inside. ⏱ 5m