Description
Transform dry chicken into juicy, herby perfection with this Mediterranean-inspired grilled recipe. Pounded-to-perfection breasts soak in a zesty garlic-olive oil marinade, yielding restaurant-quality results in 30 minutes.
Ingredients
Six tablespoons extra virgin olive oil
Four large garlic cloves, minced through a microplane
One teaspoon dried thyme (ground)
Half teaspoon dried oregano, preferably Mexican marjoram or Mediterranean blend
Four (6-ounce) boneless, skinless chicken breasts
Instructions
Pat chicken breasts dry and use a meat mallet to tenderize to ½-inch thickness
Combine olive oil, minced garlic, thyme, and oregano in a bowl
Place chicken in a resealable bag or shallow dish, pour marinade over, and coat evenly
Refrigerate for at least 30 minutes or up to 24 hours
Preheat grill to medium-high heat (375–400°F)
Grill chicken 2–3 minutes per side, rotating once, until internal temperature reaches 165°F
Let rest 5 minutes before serving
Notes
Use a meat thermometer for precise doneness
Pair with grilled vegetables, crusty bread, or couscous
For extra flavor, zest 1 lemon and add to marinade
Marinate up to 24 hours for deeper flavor integration